• 1 Rating

This low-calorie vegetable relish recipe is zesty and sweet to serve on hot dogs, Polish sausage, and brats.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a large bowl combine the 3 cups water, the cabbage, cucumber, sweet peppers, celery, onion, pimiento, and pickling salt; toss to mix thoroughly. Let stand 3 hours. Drain; rinse well with cold water. Drain again.

Instructions Checklist
  • In a 4-quart kettle combine the vinegar, the 3/4 cup water, the sugar, and mustard seed. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Add drained vegetables. Return to boiling; reduce heat. Cook, uncovered, for 5 minutes more.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Ladle hot relish into hot, sterilized half-pint jars, leaving a 1/2 inch head space. Wipe jar rims and adjust lids. Process jars in boiling-water canner for 10 minutes (start timing when water covering jars returns to boiling). Remove the jars from canner and cool jars on wire racks. Makes 7 half-pints.

Nutrition Facts

9 calories; 0 g total fat; 0 g saturated fat; 0 mg cholesterol; 198 mg sodium. 2 g carbohydrates; 0 g fiber; 0 g protein;


1 Ratings
  • 5 star values: 1
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  • 1 star values: 0