Dixie Relish

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.

Recipe Ingredients

1/4 cup	59ml	Pickling salt
2		Cold water
4 cups	584g / 20oz	Chopped cabbage
2 cups	125g / 4.4oz	Chopped white onions
2 cups	292g / 10oz	Chopped red bell peppers
2 cups	292g / 10oz	Chopped green bell peppers
3/4 cup	148g / 5.2oz	Sugar
1/4 cup	59ml	Mustard seed
2 tablespoons	30ml	Celery seed
4 cups	948ml	Cider vinegar

Recipe Instructions

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.

Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt

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