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Dixie Relish

Source of Recipe

Aunt Saunny

1 quart chopped cabbage
1 pint chopped onions
1 pint chopped sweet red pepper
1 pint chopped sweet green pepper
1 pint vinegar
4 Tbsp. salt
4 Tbsp. mustard seed
2 Tbsp. celery seed
3/4 cup sugar

Soak the pepper in brine (1 cup salt to 1 gallon water) for twenty-four
hours, freshen in clear water for 1 to 2 hours. Drain. Remove seeds
and coarse white sections. Chop separately, and measure the chopped
cabbage, peppers, and onions before mixing. Add spices, sugar and
vinegar. Let stand over night covered in a crock or enamel vessel. Pack in
sterilized jars. When ready to pack drain off the vinegar in order that
the jar may be well packed. Press the relish carefully in jars. Pour
over it the vinegar which was drained off. Use a wooden paddle to
remove every bubble. Garnish each jar with 12-quarter inch pointed strips
of red pepper in a vertical position on opposite sides of the jar. Be
sure the seam of jar is at the back. Cap, clamp, and process for
fifteen minutes at the boiling temperature.