Philadelphia Pepper Relish |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A terrific tangy side to any type of meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 cup green bell pepper, seeded and minced |
1/2 cup red bell pepper, seeded and minced |
3 cups cabbage, minced |
1 cup celery, minced |
2 tablespoons salt |
2 tablespoons mustard seeds |
2 tablespoons brown sugar |
1 1/2 cups vinegar |
Directions:
1. Combine the minced vegetables and salt; let stand overnight.
2. Rinse and drain thoroughly.
3. Add mustard seed and brown sugar to the vinegar; heat to boiling.
4. Pour over drained vegetables in a crock.
5. Cool and store in the refrigerator.
6. Serve within 3 days.
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