grandma ruth's lindberg relish
(1 rating)
No Image
I do not know why this is called "Lindberg", but a note on the card said that this was my mother's favorite. Grandma Ruth was really my great Aunt, but she raised my mother from a young age. We always went to visit her in the summer and Grandma Ruth took over raising a couple of my sisters,too. She was born in 1905. As a young girl, she moved to Thompson Falls, Montana in a covered wagon. At least that was what I was told.
►
(1 rating)
method
No-Cook or Other
Ingredients For grandma ruth's lindberg relish
-
2 mdsize carrots
-
2 mdheads of cabbage
-
6green peppers
-
2sweet red peppers
-
12 mdonions
-
1/2 csalt (non iodized)
-
3 ptvinegar
-
6 csugar
-
1 tspwhite mustard seed
-
1 tspcelery seed
How To Make grandma ruth's lindberg relish
-
1Grind all vegetables and add the salt. (non iodized) Let stand 2 hours. Drain well.
-
2In another bowl (no metal), add vinegar, sugar, mustard seed and celery seed. Mix well to dissolve sugar. Add to vegtables.
-
3This relish requires no cooking and need not be sealed, altho I generally put mine in jars to keep it from drying out.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT