Grandma Ruth's Lindberg Relish

Grandma Ruth's Lindberg Relish Recipe

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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.


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2 medium
size carrots
2 medium
heads of cabbage
green peppers
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


  • 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.

Printable Recipe Card

About Grandma Ruth's Lindberg Relish

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

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