Easy Coleslaw Recipe Cabbage Relish Recipe

Cabbage Relish Recipes

This site offers two straightforward recipes for cabbage-based relishes that evoke traditional home canning and pickling techniques. Perfect for summer barbecues, sandwiches, or as a side dish, these recipes use fresh vegetables and basic pantry staples to create flavorful, long-lasting preserves.

The Cabbage Relish recipe is a quick-boiled version that’s ready to enjoy after a short resting period. Stored in an airtight container in the fridge, it needs at least three days to develop its flavors and can last up to a month. It’s an easy, no-fuss option for beginners looking to experiment with pickling.

The Coleslaw Relish recipe scales up for canning enthusiasts, yielding six pints of a more complex coleslaw-style relish. This version is ideal for long-term storage and adds a colorful, peppery twist to the classic coleslaw concept.

Both recipes highlight the versatility of cabbage, a humble vegetable that’s nutritious and budget-friendly.

Cabbage Relish Recipe

Ingredients required
3 lb white cabbage, chopped
one green pepper, chopped
two white onions, chopped
two cups sugar
1 cup cooking oil
one cup yellow vinegar
2 tbsp celery seed
1 tbsp salt

Instructions for Cabbage Relish Recipe

In a large saucepan combine cabbage, peppers, onions, and sugar. Mix well and add the oil, vinegar, celery seed and salt. Bring to a hard boil. Remove from heat. Cool. Store in refrigerator in airtight container. Let's stand at least 3 days. Flavor improves the longer it stands. Will keep in refrigerator for a month.

Coleslaw Relish Recipe

Ingredients required
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 cups salt
2 cups sugar
1 teaspoon celery seed
2 cups white vinegar

Instructions for Coleslaw Relish Recipe

Mix cabbage, onions, green and red peppers and salt in a large bowl. Pour in ice water to cover vegetables, cover. Let's stand overnight. Drain well. Pack into hot sterilize jars. Combine sugar, celery seed and vinegar in a medium sized saucepan, heat stirring constantly, to boiling. Pour into sterilize jars to fill to rim, seal. Makes six pints.