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 relish recipe has been a favorite for years with Mrs. Cecil Burke, 440 E. 16th St., Mishawaka.

Relish.

1 large head cabbage
1 dozen sweet peppers, mixed red and green
1 small head cauliflower
2 dozen or more small green tomatoes

Chop all coarsely except cauliflower. Let stand in salted water for two hours or longer. Break cauliflower into small pieces and put in boiling salted water for five minutes.

2 1/2 cups apple cider vinegar
2 1/2 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed

Bring to a boil; add vegetables, well drained. Heat to boiling; can and seal.