1 large can pimientoes (red peppers). 1 pint (2 cups) shaved cabbage. 6 large sour pickles. 4 ozs. (1/2 cup) sugar. 1 teaspoonful salt. 1 gill (1/2 cup) vinegar. 1 large onion.

Open the can of pimientoes, strain, and save the juice. Put the cabbage, onion, pickles and pimientoes through a food chopper. Mix well and add the sugar, salt, vinegar and juice of the pimientoes.

Mix and seal.

This relish does not need to be cooked.

Another Method: Wipe one peck of sweet red peppers, cut them in halves and remove the stems and seeds. Grind the peppers through a food chopper, then put them into an enameled pan with one pint of cold water mixed with one-half pint of salt, cover, let stand over night, and in the morning drain thoroughly. Mix one pint of vinegar with one cupful of brown sugar and one cupful of white mustard seeds; bring to the boiling point, let boil for four minutes and pour over the peppers.

Fill sterilized jars to overflowing and seal.