From: Trish Carr
Here's another recipe from All-American Vegetarian.
A Regional Harvest of 200 Low-Fat Recipes
by Barbara Grunes and Virginia Van Vynckt
It's a Pennsylvania Dutch recipe.
According to the cookbook, a traditional part of a Pennsylvania Dutch
dinner is a relish platter called "sweets and sours."
I love this because my relatives in my native state, North Carolina,
also had relish plates, usually pickles and fresh vegetables.
It would consist of something like green tomato pickles (my aunt
made the best!), sliced fresh tomatoes, a fresh pickle of sliced
fresh cukes, scallions, cider vinegar, and salt and pepper, and
usually something like canned sliced beets.
I know my relatives would have loved this recipe.
I found this one easy as pie to whip up using the cuisinart.
Serving Size : 8 Preparation Time :0:00
Combine peppers, onion, and cabbage in a glass or ceramic bowl.
- 1 c green bell pepper -- finely chopped
- 1 c red bell pepper -- finely chopped
- 1/4 c green onion -- finely chopped
- 1 1/4 c cabbage -- finely chopped
- 1/2 c cider vinegar
- 4 tbsp honey-style sweetener -- to taste
- 2 tbsp water
- 1/2 tsp salt
- 1/2 tsp celery seed
- 1/2 tsp mustard seed
- pinch red pepper -- optional
Heat vinegar, honey, water, salt, celery seed, mustard seed, and red
pepper in a small saucepan until mixture comes to a boil; simmer for
Pour over vegetables and stir well.
Cover and refrigerate, stirring occasionally, for several hours
or up to 3 days.