grandma ruth's lindberg relish
(1 rating)
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I do not know why this is called "Lindberg", but a note on the card said that this was my mother's favorite. Grandma Ruth was really my great Aunt, but she raised my mother from a young age. We always went to visit her in the summer and Grandma Ruth took over raising a couple of my sisters,too. She was born in 1905. As a young girl, she moved to Thompson Falls, Montana in a covered wagon. At least that was what I was told.
(1 rating)
method
No-Cook or Other
Ingredients For grandma ruth's lindberg relish
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2 mdsize carrots
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2 mdheads of cabbage
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6green peppers
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2sweet red peppers
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12 mdonions
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1/2 csalt (non iodized)
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3 ptvinegar
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6 csugar
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1 tspwhite mustard seed
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1 tspcelery seed
How To Make grandma ruth's lindberg relish
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1Grind all vegetables and add the salt. (non iodized) Let stand 2 hours. Drain well.
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2In another bowl (no metal), add vinegar, sugar, mustard seed and celery seed. Mix well to dissolve sugar. Add to vegtables.
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3This relish requires no cooking and need not be sealed, altho I generally put mine in jars to keep it from drying out.
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