Cabbage Relish & Coleslaw Relish
Cabbage Relish & Coleslaw Relish — Two easy vintage cabbage-based relishes. One is a quick sweet-and-tangy refrigerator version, the other a classic coleslaw-style relish perfect for jars. Both add bright flavor to sandwiches, hot dogs, and grilled meats.
Recipes on This Page
Cabbage Relish (Refrigerator Style)
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 chopped cabbage, green pepper, onions, and sugar. Mix well.
- Add oil, vinegar, celery seed, and salt.
- Bring to a hard boil, then remove from heat and cool completely.
- Store in an airtight container in the refrigerator. Let stand at least 3 days before using for best flavor.
Note: Keeps about 1 month refrigerated.
Coleslaw Relish
Ingredients
- 16 cups finely shredded green cabbage (about 4 lb)
- 4 cups chopped large onions
- 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 shredded cabbage, chopped onions, green and red peppers, and salt in a large bowl.
- Cover with ice water and let stand overnight.
- Drain very well and pack into hot sterilized jars.
- In a saucepan, combine sugar, celery seed, and vinegar. Bring to a boil.
- Pour hot liquid into jars to the rim and seal.
Makes: About 6 pints
FAQ
Do these relishes need to be canned?
The Cabbage Relish is a simple 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?
It’s excellent on sandwiches, burgers, hot dogs, or alongside grilled meats and sausages.
Why is draining important for the coleslaw relish?
Thorough draining prevents a watery finished relish 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 USDA guidelines for acidity and processing times. Otherwise, store in the refrigerator.