Title: Cabbage and Carrot Relish
Categories: Canning Relish
Yield: 6 Pints

3	c	Scraped and chopped carrots
5	c	Chopped sweet red and/or
		Green peppers
4	c	Chopped cabbage
2	c	Chopped onions
3 1/2	c	White or cider vinegar
1 1/4	c	Sugar
3	tb	Salt
2	tb	Celery seed
1	tb	Mustard seed

Mix all the vegetables together well. Boil the vinegar, sugar, salt, celery and mustard seed together for 2 or 3 minutes. Add the vegetables and bring to a boil. Cook for exactly one minute and pack into hot sterilized jars. Seal at once.

SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963

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