This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This excellent recipe is from Mrs. L. J. Harwood, 952 Riverside Dr.

CABBAGE RELISH.

1 large head cabbage
1/2 cup salt
1 quart vinegar
1 red pepper, chopped fine
2 tablespoons mustard seed
1 large cup sugar

Shred cabbage; put salt on it and cover with boiling water. Let stand overnight. Drain; then squeeze out water. Heat vinegar to the boiling point; add sugar and then pour over all the rest of the ingredients. When cold, it is ready for use. It will keep in a covered stone crock all winter.