AUNT BETTYE SUE'S DIXIE RELISH
Lining up my summer canning recipes to take stock of jars, lids, rings, vinegars & other supplies. This one certainly seem to have the right stuff from our garden - peppers, cabbage, onions anyway. Found this recipe in The Times-Picayune & was charmed with M.M.B.'s note accompanying this recipe she/he submitted. "I hope you aren't finished with relish recipes," writes M.M.B. from Luling. "I'm sending you the recipe I got from my Aunt Bettye Sue. She called it Dixie Relish. "Adding some of this relish to tuna salad or pasta salad gives it a little kick, and just adding it to a sandwich is great." She also adds it to potato salad, and says it's especially good on a turkey sandwich." The relish is "really not that hot," M.M.B. continues. "Removing seeds from the jalapenos helps keep it from being too hot." She makes this at least once a year and gives some to friends and family. "I have people begging for it!"
Provided by Busters friend
Time 13h25m
Yield 14 pints
Number Of Ingredients 15
Steps:
- Remove the seeds from the jalapenos and chop really fine (wear gloves and open a window or door for ventilation, if needed). Chop all other vegetables. Dissolve canning salt in 1 gallon of water. Soak all chopped vegetables in the salt water mixture overnight.
- The next day, drain vegetables well. While the veggies are draining, bring 1/2 gallon vinegar (minus 1 cup kept in reserve) to a boil with the sugar. Add drained vegetables and cook 10 minutes.
- While vegetables cook, stir together the 1 cup reserved vinegar, mustard, pepper, mustard seed, flour, turmeric and celery seed. Add to the vegetable mixture and cook 5 more minutes.
- Pour the hot mixture into hot sterilized jars. Process in a boiling water bath for 10 minutes.
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Gaurav Mandal
[email protected]I love the sweet and tart flavor of this relish.
Lulonke Dlamini
[email protected]This relish is so good, I could eat it by the spoonful.
Sojib Chondrodas
[email protected]I've been looking for a good relish recipe for a long time. This one is definitely a keeper.
Dennis Munene
[email protected]This relish is a great make-ahead condiment. It's perfect for busy weeknights.
Zoe Perry
[email protected]I love the versatility of this relish. It's great on everything from hot dogs and hamburgers to chicken and fish.
Nakaweesa Sheila
[email protected]This relish is a great way to use up leftover vegetables. It's also a great way to add some extra flavor to your favorite dishes.
David Mosdale
[email protected]I'm so glad I found this recipe. It's the perfect addition to my summer grilling repertoire.
Kaliyah Blackwell
[email protected]This relish is a must-try for any relish lover. It's the perfect condiment for any summer cookout.
Mpume Ntuli
[email protected]I've tried many relish recipes over the years, but this one is by far the best. It's so easy to make and it's always delicious.
Bright Edet
[email protected]This relish is a game-changer. It takes any dish to the next level.
Oms Oms
[email protected]I'm not usually a fan of relish, but this one is amazing. It's the perfect balance of sweet and tart.
Anita brown
[email protected]This relish is so good, I could eat it with a spoon!
Jaan Mandokhail
[email protected]I've been making this relish for years and it's always a hit. It's the perfect addition to any summer cookout.
M sulaimanWazir
[email protected]This relish is a staple in my kitchen. I use it on everything!
Lexi Tenorio
[email protected]I love this relish! It's so easy to make and it's always a crowd-pleaser.
Charizma Arendse
[email protected]This is the best relish I've ever had! It's so flavorful and versatile. I've used it on everything from hot dogs and hamburgers to chicken and fish. It's also great as a dipping sauce for vegetables.
Shanrock S
[email protected]This relish is amazing! I've made it twice now and it's always a hit. The first time I made it, I used all green bell peppers because I didn't have any red ones. It was still delicious, but the second time I made it with both green and red peppers an