Dixie Relish

[Guest guest]

Dixie Relish

 

1/4 cup pickling salt

2 quarts cold water

4 cups chopped cabbage

2 cups chopped white onions

2 cups chopped red bell peppers

2 cups chopped green bell peppers

3/4 cup sugar

1/4 cup mustard seed

2 tablespoons celery seed

4 cups cider vinegar

 

In a large bowl, dissolve salt in water. Stir in

cabbage, onions and bell peppers.

Let stand at room temperature 3 hours. Drain

thoroughly.

In a medium-size bowl, combine sugar, mustard and

celery seeds and vinegar, stirring until sugar

dissolves. Pour over vegetables. Let stand

overnight.

Thoroughly wash and scald 4 (1-pint) jars. Keep hot

until needed.

Prepare lids as manufacturer directs.

In a large kettle,bring vegetables and liquid to

boiling, stirring occasionally.

Remove from heat. Immediately ladle into hot jars,

leaving 1/2-inch headspace.

Remove air bubbles by running a table knife inside

edge of jar.

Wipe jar rims; seal with hot lids and screw bands.

Process 15 minutes in a simmering water bath.

Makes 3 to 4 pints.