Dixie Relish Food

DIXIE RELISH

Dixie Relish image

Provided by jeanetta

Time 3h

Yield 7 pts.

Number Of Ingredients 13

Ingredients

1 head (3 pound size) cabbage, cored
6 medium white onions, peeled
6 large red bell peppers, seeded
6 large green bell peppers, seeded
1/2 cup salt
1 tablespoon whole cloves
1 tablespoon whole allspice
1 cinnamon stick
4 tablespoons mustard seed
3 tablespoons celery seed
1 quart distilled white vinegar
3 cups granulated sugar
1 tablespoon salt

Steps:

Grind vegetables in a food grinder with coarsest blade or finely chop in food processor. Mix with salt. Stir well and let stand 3 to 4 hours. Drain in a colander lined with cheesecloth, pressing to remove excess liquid. Tie cloves, allspice and cinnamon in a cheesecloth bag. Combine vegetables, spice bag and remaining ingredients in a large pot and simmer 5 minutes. Remove spice bag. Ladle into clean, hot jars, leaving 1/2-inch headspace, and seal. Process in boiling water bath for 10 minutes.

AUNT BETTYE SUE'S DIXIE RELISH

Aunt Bettye Sue's Dixie Relish image

Lining up my summer canning recipes to take stock of jars, lids, rings, vinegars & other supplies. This one certainly seem to have the right stuff from our garden - peppers, cabbage, onions anyway. Found this recipe in The Times-Picayune & was charmed with M.M.B.'s note accompanying this recipe she/he submitted. "I hope you aren't finished with relish recipes," writes M.M.B. from Luling. "I'm sending you the recipe I got from my Aunt Bettye Sue. She called it Dixie Relish. "Adding some of this relish to tuna salad or pasta salad gives it a little kick, and just adding it to a sandwich is great." She also adds it to potato salad, and says it's especially good on a turkey sandwich." The relish is "really not that hot," M.M.B. continues. "Removing seeds from the jalapenos helps keep it from being too hot." She makes this at least once a year and gives some to friends and family. "I have people begging for it!"

Provided by Busters friend

Time 13h25m

Yield 14 pints

Number Of Ingredients 15

Ingredients

1 -2 lb jalapeno pepper, fresh
3 lbs cabbage
3 lbs onions
3 green bell peppers
3 red bell peppers
1 head cauliflower (a big 'un)
1 cup canning salt
1/2 gallon cider vinegar
5 cups sugar
8 ounces yellow mustard, prepared
1 tablespoon black pepper
3 tablespoons mustard seeds
3/4 cup flour
1 tablespoon turmeric
1 tablespoon celery seed

Steps:

Remove the seeds from the jalapenos and chop really fine (wear gloves and open a window or door for ventilation, if needed). Chop all other vegetables. Dissolve canning salt in 1 gallon of water. Soak all chopped vegetables in the salt water mixture overnight.
The next day, drain vegetables well. While the veggies are draining, bring 1/2 gallon vinegar (minus 1 cup kept in reserve) to a boil with the sugar. Add drained vegetables and cook 10 minutes.
While vegetables cook, stir together the 1 cup reserved vinegar, mustard, pepper, mustard seed, flour, turmeric and celery seed. Add to the vegetable mixture and cook 5 more minutes.
Pour the hot mixture into hot sterilized jars. Process in a boiling water bath for 10 minutes.

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