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- chickenandeggcookbook.com
(Blue Ribbon Bordeaux Relish)
3 Red Peppers 1/2 Oz (1 Tablespoons) Celery Seed 3 Green Peppers 1/4 Cup Salt, Non-Iodized 6 Green Tomatoes 1/2 Oz (1 Tablespoon) Turmeric 2 Quarts (8 Cups) Cabbage, Chopped 1 3/4 Cup White Sugar 1 Quart Vinegar 1 1/2 Cup Brown Sugar 1 Oz (2 Tablespoons) Mustard Seed
Put peppers and tomatoes through a grinder. Combine ingredients and boil 45 minutes. Pack into hot, sterilized jars. Makes 6 pints.
Calla Ferre - Santa Cruz County Fair - 1st Place (1983), 2nd Place (1984)
1950s Recipe - Jean Hansen - YWCA or Salem, Oregon Cookbook
"My Mom would make this up ever year, but I had to stop eating it when I found out I was allergic to tomatoes. It's very good relish." - Calla Ferre
