2 c finely chopped white cabbage 3 T salt
1 c finely chopped green bell 1 c distilled white vinegar
peppers ½ c water
1 c finely chopped red bell 3 T dark brown sugar
peppers 2 T mustard seeds
1 c finely chopped celery
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Combine the cabbage, green and red peppers, celery and salt in a deep
heatproof bowl and mix well with a wooden spoon. Transfer the vegetables
to a colander and stand the colander in a bowl. Cover the colander with
foil or plastic wrap, set aside at room temperature for 12 hours to allow
the excess moisture to drain off. Discard the liquid and return the
vegetables to the bowl.In a small enameled or stainless-steel saucepan, bring the vinegar, water, brown sugar and mustard seeds to a boil over high heat, stirring until the sugar dissolves completely. Pour the hot vinegar mixture over the vegetables and turn them about with a spoon until they are evenly moistened. Cool to room temperature and serve the pepper relish at once. Or cool, cover with foil, and refrigerate the relish until ready to serve. Makes about 4 cups.
