Cabbage Relish & Coleslaw Relish Recipes
This page offers two straightforward recipes for cabbage-based relishes that evoke traditional home canning and pickling techniques.
Recipes on this page
Use the links below to jump directly to each recipe.
Cabbage Relish
Ingredients
- 3 lb white cabbage, chopped
- 1 green pepper, chopped
- 2 white onions, chopped
- 2 cups sugar
- 1 cup cooking oil
- 1 cup yellow vinegar
- 2 tablespoons celery seed
- 1 tablespoon salt
Instructions
- In a large saucepan, combine cabbage, pepper, onions, and sugar. Mix well.
- Add oil, vinegar, celery seed, and salt.
- Bring to a hard boil, then remove from heat.
- Cool completely.
- Store in an airtight container in the refrigerator. Let stand at least 3 days before using.
- Flavor improves the longer it stands. Keeps about 1 month refrigerated.
Coleslaw Relish
Ingredients
- 16 cups finely shredded green cabbage (about 4 lb)
- 4 cups chopped onions (large)
- 1 cup diced sweet green pepper
- 1 cup diced sweet red pepper
- 2/3 cup salt
- 2 cups sugar
- 1 teaspoon celery seed
- 2 cups white vinegar
Instructions
- Mix cabbage, onions, green and red peppers, and salt in a large bowl.
- Add enough ice water to cover vegetables. Cover and let stand overnight.
- Drain very well.
- Pack into hot sterilized jars.
- In a saucepan, combine sugar, celery seed, and vinegar. Heat, stirring, until boiling.
- Pour hot liquid into sterilized jars to the rim and seal.
- Makes about 6 pints.
FAQ
Do these relishes need to be canned?
The Cabbage Relish is written as a refrigerator relish. The Coleslaw Relish is written for packing into sterilized jars and sealing.
How long should cabbage relish rest before eating?
For best flavor, let it stand at least 3 days before serving.
What can I serve cabbage relish with?
Try it on sandwiches, burgers, hot dogs, or alongside grilled meats.
Why is draining important for the coleslaw relish?
Draining well helps keep the finished relish from being watery and improves texture.
Is this recipe tested for shelf-stable canning?
These are vintage recipes. If you plan to can for pantry storage, follow current tested canning guidelines for acidity and processing times. Otherwise, store the finished relish in the refrigerator.