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Dixie Relish
Ingredients
1 quart chopped cabbage
1 Pint chopped white onions
1 Pint chopped sweet red pepper
1 Pint chopped sweet green pepper
3/4 cup sugar
4 tablespoons salt
4 tablespoonss white mustard seed
2 tablespoons crushed celery seed
1 quart cider vinegar
Salt peppers in brine (1 cup salt to 1 gallon water), for 24 hours. Freshen in cold water 1 or two hours.
Drain. Remove seeds and coarse white sections.
Chop searately and measure the chopped cabbage, peppers and onions before mixing. Add spices, sugar and
vinegar. Let stand in crock or pan over night.
When ready to pack, drain vinegar off relish so that jars can be well packed. Pack in relish, pressing carefully.
Then pour the vinegar that was drained over it.
Work out the air bubbles by pushing down on the relish.
Garnish each jar with 2 quarter-inch strips of red pepper 3 inches long. (Place the strips vertically down
inside the jar)
Adjust cap and process for 10 minutes at boiling point.
Hillbilly Cookin
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