Ingredients for Aunt Bettye Sue's Dixie Relish
- 4 large jalapeno peppers, seeded and chopped
- 2 heads cabbage, chopped
- 3 large onions, chopped
- 3 green bell peppers, chopped
- 3 red bell peppers, chopped
- 1 head cauliflower, chopped
- 1 cup canning salt
- 1 1/2 gallons cider vinegar
- 2 cups sugar
- 1 cup yellow mustard
- 1 teaspoon black pepper
- 1 tablespoon yellow mustard seed
- 1/4 cup all-purpose flour
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 1 gallon water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Aunt Bettye Sue's Dixie Relish? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Aunt Bettye Sue's Dixie Relish
- Finely chop the seeded jalapenos and all other vegetables.
- In a large bowl, dissolve the canning salt in 1 gallon of water. Add all the chopped vegetables, mix well, and soak overnight in the refrigerator.
- The next day, drain the vegetables thoroughly in a colander.
- In a large, heavy-bottomed pot, bring 1 1/2 gallons of vinegar and 2 cups of sugar to a boil over medium-high heat, stirring until the sugar is dissolved.
- Add the drained vegetables to the boiling vinegar mixture. Reduce heat to medium, and cook for 10 minutes, stirring occasionally, until slightly softened.
- In a separate bowl, whisk together 1 cup of reserved vinegar, 1 cup yellow mustard, 1 teaspoon black pepper, 1 tablespoon yellow mustard seed, 1/4 cup all-purpose flour, 1 teaspoon turmeric, and 1 teaspoon celery seed until smooth.
- Pour the whisked mixture into the vegetable mixture. Cook for an additional 5 minutes, stirring constantly, until thickened.
- Carefully ladle the hot relish into sterilized canning jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean. Place lids and rings on the jars, tightening fingertip tight.
- Process the jars in a boiling water bath for 10 minutes. Adjust processing time based on your altitude. (Consult a reliable canning guide for altitude adjustments).
- Remove jars from the water bath and let them cool completely. You should hear a “pop” sound as the jars seal. Check for proper sealing by pressing the center of each lid. If the lid doesn’t flex, it’s sealed. Store sealed jars in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
346 g
Sugar
332g
Fat
1g
Carbs
33g
