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Hayden Salad

Yield about 6 pints


  • 1 large cabbage, finely shredded
  • 4 small onions, chopped
  • 4 cups finely chopped tomatoes
  • 2 tablespoons salt
  • 2 1/2 cups sugar
  • 1 1/2 tablespoons celery seeds
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground mace
  • 1 1/2 teaspoons ground turmeric
  • 5 cups vinegar

How to Make It

  1. Combine cabbage, onion, and tomatoes in a large mixing bowl; sprinkle with salt, and let stand 30 minutes. Drain well.

  2. Combine remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat and simmer 20 minutes. Add drained vegetables, and simmer an additional 10 minutes.

  3. Pack mixture into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 5 minutes.

  4. Serve salad as a relish at room temperature or chilled.

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