Aunt Bettye Sue S Dixie Relish Recipe

Ingredients for Aunt Bettye Sue S Dixie Relish

• Jalapeno Pepper
• 1 medium head cabbage (about 1 pound), finely shredded
• 1 large onion (about 1 cup chopped), chopped
• Green Bell Peppers
• Red Bell Peppers
• Cauliflower
• 1/4 cup canning salt
• Cider Vinegar
• 2 cups granulated sugar
• Yellow Mustard
• Black Pepper
• Mustard Seeds
• 1/4 cup all-purpose flour
• 1 teaspoon turmeric
• 1 teaspoon celery seed

How to Make Aunt Bettye Sue S Dixie Relish

1. Finely chop the seeded jalapenos and all other vegetables.
2. 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.
3. The next day, drain the vegetables thoroughly in a colander.
4. 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.
5. Add the drained vegetables to the boiling vinegar mixture. Reduce heat to medium, and cook for 10 minutes, stirring occasionally, until slightly softened.
6. 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.
7. Pour the whisked mixture into the vegetable mixture. Cook for an additional 5 minutes, stirring constantly, until thickened.
8. Carefully ladle the hot relish into sterilized canning jars, leaving 1/4 inch headspace.
9. Wipe the rims of the jars clean. Place lids and rings on the jars, tightening fingertip tight.
10. 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).
11. 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.