Dixie Relish Recipe
Ingredients
1 pint chopped sweet green peppers
1 pint chopped sweet red peppers
1 quart chopped cabbage
1 pint white onions
2 tablespoons salt
4 tablespoons mustard seed
2 tablespoons celery seed
3 or 4 whole hot red peppers
3/4 cup sugar
1 quart vinegar
Directions
Soak whole green and red peppers in brine for 24 hours, using 1 cup salt to 1 gallon water.
Take from the brine and let stand in clear, cold water, from 1 to 2 hours.
Drain well, cut open, remove seeds and white sections, and chop the peppers.
Put cabbage and onions through the food chopper separately and measure before mixing.
Add chopped cabbage and onions to chopped peppers.
Add salt, spices, whole peppers, sugar and vinegar.
Let the mixture stand overnight.
Drain, and heat the liquid.
When hot add the other ingredients and cook for 10 minutes.
Seal in clean, hot jars.
Take from the brine and let stand in clear, cold water, from 1 to 2 hours.
Drain well, cut open, remove seeds and white sections, and chop the peppers.
Put cabbage and onions through the food chopper separately and measure before mixing.
Add chopped cabbage and onions to chopped peppers.
Add salt, spices, whole peppers, sugar and vinegar.
Let the mixture stand overnight.
Drain, and heat the liquid.
When hot add the other ingredients and cook for 10 minutes.
Seal in clean, hot jars.
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