This recipe is very good with barbeque.
1 head cabbage, diced
2 cucumbers, peeled and thinly sliced
1 green or red bell pepper, julienned
2 carrots, grated
1 onion, thinly sliced
¾ cup granulated sugar
1 cup cider vinegar
½ cup salad oil
1 teaspoon salt
1 teaspoon celery salt
Garlic salt
Pepper
In a large mixing bowl combine the cabbage, cucumbers, bell pepper, carrots, and onion. In a small bowl, mix the sugar, vinegar, salad oil, salt, celery salt, garlic salt, and pepper. Pour over the vegetables. Keep the relish refrigerated, and marinate one day before serving, stirring occasionally.
YIELD: 6 QUARTS
Kitty Jacobs
Atlanta, Georgia
Select tender vegetables and firm fruits for making relishes or pickles.
