MICROWAVE CABBAGE RELISH
2 1/2 cups shredded green or red cabbage
3/4 cup chopped red onion
1/2 cup chopped green pepper
1 cup white vinegar
2/3 cup sugar
2 teaspoons salt
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1/4 teaspoon ground turmeric
In medium bowl combine cabbage, red onion and green pepper. Divide mixture equally between two sterilized 1-pint jars. Set aside.
In 4-cup measure combine vinegar, sugar, salt, celery seed, mustard seed and turmeric. Microwave at High 2 to 4 minutes, or until boiling, stirring after half the time to dissolve sugar and salt. Divide between the two jars; cool, then cover.
Refrigerate 1 week before serving. Store in refrigerator no longer than 1 month.
Makes 2 pints
From: Recipelink.com
Source: Microwave Cooking Library: 101 Microwaving Secrets, by Barbara Methven, 1982
2 1/2 cups shredded green or red cabbage
3/4 cup chopped red onion
1/2 cup chopped green pepper
1 cup white vinegar
2/3 cup sugar
2 teaspoons salt
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1/4 teaspoon ground turmeric
In medium bowl combine cabbage, red onion and green pepper. Divide mixture equally between two sterilized 1-pint jars. Set aside.
In 4-cup measure combine vinegar, sugar, salt, celery seed, mustard seed and turmeric. Microwave at High 2 to 4 minutes, or until boiling, stirring after half the time to dissolve sugar and salt. Divide between the two jars; cool, then cover.
Refrigerate 1 week before serving. Store in refrigerator no longer than 1 month.
Makes 2 pints
From: Recipelink.com
Source: Microwave Cooking Library: 101 Microwaving Secrets, by Barbara Methven, 1982
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