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Lindy Relish
2 medium heads cabbage
8 carrots
12 onions
8 red or green peppers ½ C canning salt
3 pts. vinegar
6 C sugar
1 tsp. dry mustard
1 tsp. celery seed Grind together in food chopper the cabbage, carrots, onions and peppers. Add salt and let stand for 2 hours. Drain. Combine vinegar, sugar, mustard seed and celery seed and add to vegetable mixture. Needs no cooking or scalding. Seal cold.
— Terri Beedle Osmond Centennial Cookbook, Pg. 322
