Canning Recipes




Dixie Relish
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
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.

This recipe yields 3 to 4 pints.

Comments: Maybeth Wilson's eye-catching relish stands out because of its
bright color and crisp texture. Instead of grinding the vegetables, she
chops them by hand, so each one retains its identity.




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