Cabbage Relish & Coleslaw Relish

Cabbage Relish Recipes

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.

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🥗 Cabbage Relish (Refrigerator Style)

A crisp, tangy sweet-and-sour refrigerator relish that gets better with time. Perfect for topping hot dogs, burgers, or pork chops.

⏱️ Rest Time: 3 Days Minimum ❄️ Shelf Life: ~1 Month Refrigerated 🌶️ Flavor Profile: Sweet & Tangy

Ingredients

The Fresh Crunch:

  • 3 lb white cabbage (chopped)
  • 1 green pepper (chopped)
  • 2 white onions (chopped)

The Sweet Brine:

  • 2 cups sugar
  • 1 cup cooking oil
  • 1 cup yellow vinegar
  • 2 tablespoons celery seed
  • 1 tablespoon salt

Preparation Instructions

  1. Combine & Sweeten: In a large saucepan, toss together the chopped cabbage, green pepper, onions, and sugar. Mix thoroughly until the vegetables are evenly coated.
  2. Add Liquids & Spice: Pour in the cooking oil, yellow vinegar, celery seed, and salt. Stir well to integrate the brine elements.
  3. The Hard Boil: Bring the mixture to a full, rolling hard boil over medium-high heat. As soon as it hits a hard boil, remove the pan from the heat source and let it cool completely to room temperature.
  4. Chill & Cure: Transfer the cooled relish into clean, airtight containers and store them in the refrigerator. Let the relish sit for at least 3 days before sampling to allow the flavors to properly marry.

🏺 Coleslaw Relish

An old-school heirloom canning recipe featuring a crisp ice-water cure and a vibrant blend of sweet red and green peppers.

⏱️ Prep: Overnight Ice-Water Rest 📦 Yield: About 6 Pints 🫙 Equipment: Hot Sterilized Jars

Ingredients

The Slaw Blend:

  • 16 cups green cabbage (finely shredded, about 4 lb)
  • 4 cups large onions (chopped)
  • 1 cup sweet green pepper (diced)
  • 1 cup sweet red pepper (diced)
  • 2/3 cup salt

The Hot Pickling Liquor:

  • 2 cups white vinegar
  • 2 cups sugar
  • 1 teaspoon celery seed

Canning & Preparation

  1. The Salt & Ice Cure: Mix your finely shredded cabbage, chopped onions, diced green and red peppers, and salt together thoroughly in a large bowl. Cover completely with ice water and let it stand overnight to draw out moisture and lock in crunch.
  2. Pack the Jars: The next day, drain the vegetable mixture incredibly well, squeezing out excess water. Pack the mixture tightly into clean, hot, sterilized canning jars.
  3. Boil the Liquor: In a separate saucepan, combine the sugar, celery seed, and white vinegar. Bring the mixture to a full boil over medium-high heat.
  4. Seal: Carefully pour the boiling hot liquid over the packed slaw in each jar, filling it all the way right up to the rim. Wipe rims clean and seal tightly immediately.

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.

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