Serve this crunchy-sweet-tangy relish on burgers or hot dogs, on a pile of black-eyed peas, in deviled eggs, or over steaks or grilled fish. If you don't have a colander large enough to hold the vegetables, drain them in a clean sink.

Shannon Walker
Recipe by Cooking Light August 2014


Recipe Summary

1 hr
1 week
Serves 40 (serving size: about 1/3 cup)


Ingredient Checklist


Instructions Checklist
  • Combine first 7 ingredients; toss to coat with salt. Place mixture in a large colander. Place colander in sink; drain 3 hours.

  • Combine cider vinegar and remaining ingredients in a large Dutch oven; bring to a boil. Gradually add vegetables, one handful at a time; cook 10 minutes or until cabbage just begins to wilt. Using a slotted spoon, divide hot cabbage mixture among 7 (1-pint) hot sterilized jars. Divide hot vinegar mixture among jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.

  • Process in boiling-water bath for 15 minutes. Remove from water bath; cool completely, and check for proper seal (see Note below). For best flavor, allow 1 week before eating. Store in a cool, dark place for up to 1 year.

  • Note: Remove jars from canner, placing on a towel. Let jars stand at room temperature 12 to 24 hours. Press center of each lid; lids should not flex or "pop." Remove bands; gently try to lift lid with gentle pressure. If lid stays on, you have a good seal.

Nutrition Facts

27 calories; fat 0.1g; saturated fat 0.1g; mono fat 0g; poly fat 0g; protein 1g; carbohydrates 6g; fiber 2g; cholesterol 0mg; iron 0mg; sodium 196mg; calcium 23mg.