Pepper Slaw Relish

Donna Laster


I have made this relish for many years. It is so good with white beans as a side dish. I always make enough to give to my family and friends. Everybody loves it.

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Stove Top


12 large
sweet green peppers
12 large
sweet red peppers
12 large
2 large
heads of cabbage
1/4 c
6 c
2 1/2 Tbsp
mustard seed
2 1/2 Tbsp
celery seed
Quart bottle

Directions Step-By-Step

Cut and chop up peppers, onion, and cabbage. Run all of them through a coarse blade food chopper. Put in large container, add the salt, mix well, then cover and let stand overnight.
In the morning,drain the salt brine liquid from the slaw mixture.
Fill water bath canner half full of water and put on to boil. Wash and sterilize jars and lids, drain on paper towel.
After draining brine from slaw add spices, sugar, pour enough cold vinegar to cover the mixture ( just to the top of the slaw) and put in a large pan and boil for 15 to 30 minutes.
Put hot slaw into pint jars and seal. (Make sure water in canner is up to the top of the jars.) Then add them to the boiling water bath canner and bring temperature to 212 degrees ( use cooking thermometer to gauge temp)
Let boil for 5 minutes for pints. ( if you use quarts boil for 10 minutes.)

If jar does not seal put relish in refrigerator for later use. Makes 14 pts. Sometimes I use quart jars if you do will have to add 5 minute more to the boiling water bath canner instructions.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy
Hashtag: #relish