Tuesday, June 27, 2017

Relishing Life... Dixie Relish

Dixie Relish 

From the Ball Book of Canning

1 quart chopped cabbage
2 C. chopped onions
2 C. chopped sweet red pepper
2 C. chopped green pepper
1/2 C. kosher salt or canning salt
3/4 C. sugar
3 T. mustard seed
2 T. celery seed
1 qt. white vinegar

Dissolve salt in 2 qts. of water.
Pour over chopped (I chopped them in the food processor) vegetables and let stand for 1 hour. Drain.

If too salty, rinse and drain again.

Add the vegetables, sugar and spices to a large pan with the vinegar. Simmer for 20 minutes.

Bring to a boil. Ladle into hot, sterilized jars. Adjust lids.

Process in a hot water bath for 15 minutes.

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