about 6 pints

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

Serve salad as a relish at room temperature or chilled.

Oxmoor House Homestyle Recipes

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