grandma ruth's lindberg relish

Name: Grandma Ruth's Lindberg Relish
Cuisine: American
Ingredients: 2 medium size carrots; 2 medium heads of cabbage; 6 - green peppers; 2 - sweet red peppers; 12 medium onions; 1/2 cup(s) salt (non iodized); 3 pint(s) vinegar; 6 cup(s) sugar; 1 teaspoon(s) white mustard seed; 1 teaspoon(s) celery seed

(1 RATING)

33 Pinches

deb baldwin

blanchard, ID

Updated on Mar 3, 2011

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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Ingredients

2 medium size carrots
2 medium heads of cabbage
6 - green peppers
2 - sweet red peppers
12 medium onions
1/2 cup salt (non iodized)
3 pints vinegar
6 cups sugar
1 teaspoon white mustard seed
1 teaspoon celery seed

How To Make grandma ruth's lindberg relish

Step 1

Grind all vegetables and add the salt. (non iodized) Let stand 2 hours. Drain well.

Step 2

In another bowl (no metal), add vinegar, sugar, mustard seed and celery seed. Mix well to dissolve sugar. Add to vegtables.
Step 3

This relish requires no cooking and need not be sealed, altho I generally put mine in jars to keep it from drying out.
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