Mothers Cabbage Relish Food

DIXIE RELISH

Dixie relish image

7 x x half-litre (US pint) jars

Provided by Healthy Canning

Time 2h

Number Of Ingredients 12

Ingredients

500 g cabbage ((coarsely chopped. 4 cups / 1 pound))
600 g bell peppers ((mixed colours, finely chopped. 4 cups / 1 1/4 lbs))
250 g onion ((finely chopped. 2 cups / 9 oz / 2 medium))
4 tablespoons pickling salt
2 litres water ((lukewarm. 8 cups / 64 oz))
1 litre white vinegar ((5% acidity or higher. 4 cups / 32 oz))
200 g sugar ((white. 3/4 cup / 6 oz))
3 tablespoons mustard seed
2 tablespoons celery seed
1 tablespoon allspice ((whole))
1 tablespoon cloves ((whole))
1 stick cinnamon ((10 cm / 4 inch, broken into pieces))

Steps:

Prep the cabbage, onion and bell pepper (free free to use a food processor, but use the pulse button so you don't purée it.)
Put into a large bowl.
Dissolve salt into water.
Pour salt water over veg mixture. (If more water is needed to cover, add more.) Let stand for an hour on the counter or table, covered.
Drain, rinse and drain again, squeezing out excess liquid.
Put into a large pot with the vinegar down to and including the celery seed. Add spice bag, if using.
Cover the pot, bring to a boil, then lower to a simmer for 20 to 25 minutes, until thickened to your liking.
Discard spice bag, if used.
Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
Leave 2 cm (1/2 inch) headspace for either size jar.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 15 minutes; increase time as needed for your altitude.
Best after at least a month of jar time.

Nutrition Facts : ServingSize 2 g, Calories 14 kcal, Carbohydrate 2.8 g, Protein 0.2 g, Fat 0.1 g, Sodium 65 mg, Fiber 0.3 g, Sugar 2.3 g

BEET RELISH

Beet Relish image

"I LIKE to serve beet relish with corned beef and cabbage. The relish provides an interesting combination of flavors, and it is best made several days ahead. It's a very colorful addition to the table."

Provided by Taste of Home

Time 15m

Yield about 2 cups.

Number Of Ingredients 7

Ingredients

2 cups coarsely shredded cooked beets
2 tablespoons chopped red onion
2 tablespoons red wine vinegar
1 teaspoon sugar
2 tablespoons Dijon mustard
3 tablespoons vegetable oil
Salt and pepper to taste

Steps:

Combine all ingredients in a small bowl and blend well. Chill thoroughly.

Nutrition Facts :

CABBAGE RELISH

Cabbage Relish image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables Cabbage Recipes

Yield Makes about 2 pints

Number Of Ingredients 12

Ingredients

1 small white cabbage (about 1 1/2 pounds), cored and finely shredded (about 7 cups)
2 medium red peppers, seeded and cut into 1/4-inch dice
2 medium yellow onions, peeled and cut into 1/4-inch dice
2 tablespoons coarse salt
1 1/2 teaspoons whole black peppercorns
1 teaspoon whole allspice
1 bay leaf
1 one-inch cinnamon stick
1/2 teaspoon whole cardamom pods
1/4 star anise
1 1/4 cups apple-cider vinegar
1 cup light-brown sugar, firmly packed

Steps:

In a nonreactive container, combine cabbage, peppers, and onions. Sprinkle with salt, and toss to combine. Cover, and refrigerate overnight.
Remove cabbage mixture from refrigerator, and drain, discarding liquid. Rinse cabbage mixture with cold water, and drain again. Transfer cabbage to a large saucepan. Place spices (allspice, bay leaf, cinnamon stick, cardamom pods, and star anise) in a square of cheesecloth, and tie with kitchen twine. Add sachet to cabbage mixture. Combine vinegar and sugar in a liquid-measuring cup. Pour over cabbage mixture, and stir to combine. Bring to a boil. Reduce heat to simmer, and cook, stirring occasionally, for 20 minutes. Remove and discard sachet.
Ladle relish into jars. Cool on a wire rack to room temperature. Cover, and refrigerate for up to 2 weeks.

SPICY CABBAGE RELISH

Spicy Cabbage Relish image

Make and share this Spicy Cabbage Relish recipe from Food.com.

Provided by Dancer

Categories Greens

Time 25m

Yield 4 cups

Number Of Ingredients 11

Ingredients

4 teaspoons butter or 4 teaspoons margarine
2 cups finely shredded cabbage
1 medium green pepper, chopped
1 small onion, chopped
2 medium tomatoes, chopped
2 tablespoons wine vinegar
2 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon hot sauce
1/8 teaspoon pepper

Steps:

Place butter or margarine in glass 2 quart casserole. Place in micro and cook on high until melted, about 45 seconds.
Add remaining ingredients to butter and mix well. Cover and microwave on high 7 to 9 minutes, stirring after 4 minutes. Serve hot over veggie dogs. Refrigerate leftovers and use hot or cold.

MY MOTHER'S CUCUMBER SAMBAL

My Mother's Cucumber Sambal image

Make and share this My Mother's Cucumber Sambal recipe from Food.com.

Provided by Charliecooks

Categories Vegetable

Time 8m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 English cucumber, peeled
1/2 yellow onion
salt
white wine vinegar
sugar
white pepper

Steps:

Grate the cucumber and onion.
Salt to taste and set aside for half an hour.
Squeeze out the juices and flavour with white wine vinegar, sugar and a lot of white pepper.
Chill for an hour or two.

Nutrition Facts : Calories 17.1, Fat 0.1, Sodium 1.9, Carbohydrate 4.1, Fiber 0.6, Sugar 1.9, Protein 0.6