Philadelphia Relish Recipe 2

Please login or register as a new user in order to save recipes to your personal recipe box.

Instructions

Chop very fine enough crisp cabbage to make a pint; chop very fine, also, two mild green or red peppers and mix the two thoroughly together, then set aside (covered) in a cool place until ready to use.
Note that both peppers and cabbage are to be chopped exceedingly fine, as fine as in is possible to chop them.
Mix together thoroughly one teaspoon of celery seed, one-fourth a teaspoon of mustard seed, half a teaspoon of salt, one-fourth a cup of brown sugar and one-fourth a cup of vinegar, and let stand some time.
When ready to serve mix the two together.
This perhaps is mix too much to prepare at once, as it is good, if kept chilled, as long as it lasts.
Lemon skins (either whole or in halves) carefully freed from pulp, and with a thin slice cut from one end, to make them stand level, are often used as a receptacle for this relish.