Holloway Relish
by Donna Coffee


Head of cabbage, grated

2 large carrots, peeled and grated

2 large green peppers, grated

1 medium onion, grated


Place in extra large bowl.  Pour 3 Tbsp table salt over and let stand 3 hours.  Rinse and drain.  In a small bowl, mix 1 ½ cups sugar, 1 cup cider vinegar and 1 Tbsp prepared mustard.  Stir with wire whisk until dissolved and smooth.  Pour over vegetables.  Stir well to mix.  Place in clean jars with lids.  Refrigerate until used up.  Makes about 5-6 pints.