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Sauerkraut Relish

From Crescenta Valley High School Orthopaedic Hospital Cookbook (1978).

Source and licence

From Crescenta Valley High School Orthopaedic Hospital Cookbook (1978), printed page 4, digitised by the Internet Archive: https://archive.org/details/CrescentaValleyHighSchoolOrthopaedicHospitalCookbook

Read the original http://creativecommons.org/licenses/by-nc-nd/4.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. This is good as a garnish for pork or ham.
  2. sugar vinegar celery red bell peppers green peppers pickle relish tsp celery seed can sauerkraut Chop all the vegetables fine.
  3. Bring the sugar and vinegar to a boil and pour over all the other ingredients.
  4. Chill overnight in refrigerator before serving.
  5. This keeps a long time in the refrigerator.
  6. Makes 6 cups relish.