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 as-is.
Before using this recipe, it’s important to read this page [1], the “Safe Canning & Food Preservation” section.
Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.
This is a fine relish to have on hand as it keeps well. It is like a slaw.
Cabbage Relish.
4 large heads cabbage, shredded
1 cup salt
1 gallon boiling water
Let stand 24 hours. Drain and squeeze dry.
1/2 cup white mustard seed
1 quart sugar
1 gallon vinegar
Let this come to a boil. Pour over cabbage and mix well. Add two small cans pimentos, cut fine. Put in jars and seal.