Aunt Bettye Sues Dixie Relish Recipes

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DIXIE RELISH



Dixie relish image

7 x x half-litre (US pint) jars

Provided by Healthy Canning

Categories     Condiments

Time 2h

Number Of Ingredients 12

500 g cabbage ((coarsely chopped. 4 cups / 1 pound))
600 g bell peppers ((mixed colours, finely chopped. 4 cups / 1 1/4 lbs))
250 g onion ((finely chopped. 2 cups / 9 oz / 2 medium))
4 tablespoons pickling salt
2 litres water ((lukewarm. 8 cups / 64 oz))
1 litre white vinegar ((5% acidity or higher. 4 cups / 32 oz))
200 g sugar ((white. 3/4 cup / 6 oz))
3 tablespoons mustard seed
2 tablespoons celery seed
1 tablespoon allspice ((whole))
1 tablespoon cloves ((whole))
1 stick cinnamon ((10 cm / 4 inch, broken into pieces))

Steps:

  • Prep the cabbage, onion and bell pepper (free free to use a food processor, but use the pulse button so you don't purée it.)
  • Put into a large bowl.
  • Dissolve salt into water.
  • Pour salt water over veg mixture. (If more water is needed to cover, add more.) Let stand for an hour on the counter or table, covered.
  • Drain, rinse and drain again, squeezing out excess liquid.
  • Put into a large pot with the vinegar down to and including the celery seed. Add spice bag, if using.
  • Cover the pot, bring to a boil, then lower to a simmer for 20 to 25 minutes, until thickened to your liking.
  • Discard spice bag, if used.
  • Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
  • Leave 2 cm (1/2 inch) headspace for either size jar.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process either size jar for 15 minutes; increase time as needed for your altitude.
  • Best after at least a month of jar time.

Nutrition Facts : ServingSize 2 g, Calories 14 kcal, Carbohydrate 2.8 g, Protein 0.2 g, Fat 0.1 g, Sodium 65 mg, Fiber 0.3 g, Sugar 2.3 g

CORN RELISH



Corn Relish image

Red pepper sauce, mustard seed and onion give this relish a feisty flair.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 4h9m

Yield 2

Number Of Ingredients 10

1 can (15 1/4 ounces) whole kernel corn, drained, or 2 cups frozen whole kernel corn, thawed
2 tablespoons chopped green bell peppers
1 tablespoon finely chopped onion
1 jar (2 ounces) diced pimientos, drained
1/2 cup sugar
1/2 cup white or cider vinegar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon mustard seed
1/4 teaspoon red pepper sauce

Steps:

  • Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl.
  • Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture.
  • Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days. Black Bean-Corn Relish: Stir in 1 can (15 ounces) black beans, rinsed and drained. Makes 3 1/2 cups relish.

Nutrition Facts : Calories 25, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 50 mg

THE BEST RELISH I'VE EVER HAD



The Best Relish I've Ever Had image

This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.

Provided by Tammylou

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 11h10m

Yield 128

Number Of Ingredients 11

7 large English cucumbers
4 large sweet onions, peeled
¼ cup pickling salt
3 cups white sugar
½ cup all-purpose flour
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon celery seed
3 cups distilled white vinegar
1 cup water
4 (1 pint) canning jars with lids and rings

Steps:

  • Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
  • Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g

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