Grandma Ruth's Lindberg Relish

Grandma Ruth's Lindberg Relish

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deb baldwin


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 vote

No-Cook or Other


  • 2 medium
    size carrots
  • 2 medium
    heads of cabbage
  • 6
    green peppers
  • 2
    sweet red peppers
  • 12 medium
  • 1/2 c
    salt (non iodized)
  • 3 pt
  • 6 c
  • 1 tsp
    white mustard seed
  • 1 tsp
    celery seed

How to Make Grandma Ruth's Lindberg Relish


  1. Grind all vegetables and add the salt. (non iodized)
    Let stand 2 hours.
    Drain well.
  2. In another bowl (no metal), add vinegar, sugar, mustard seed and celery seed.
    Mix well to dissolve sugar.
    Add to vegtables.
  3. This relish requires no cooking and need not be sealed, altho I generally put mine in jars to keep it from drying out.

Printable Recipe Card

About Grandma Ruth's Lindberg Relish

Course/Dish: Spreads
Main Ingredient: Vegetable
Regional Style: American

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