Canning – Relish
1 pint (2 cups) sweet red bell pepper, chopped
1 pint (2 cups) sweet green bell peppers, chopped
1 quart (4 cups) cabbage, chopped
1 pint (2 cups) white onions, chopped
2 tsp. celery seeds
4 cups granulated sugar
1 quart vinegar
2 jalapeno peppers, chopped, optional
5 TB salt
Put each vegetable through a food chopper, using a coarse blade.
Drain off and discard liquid.
Measure each vegetable after chopping.
Mix vegetables with the salt and let stand on the counter overnight.
Next morning drain off as much liquid as possible.
Add spices, sugar ad vinegar to vegetables and mix well.
Pack into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight.
Process in Boiling Water Bath for 15 minutes.
Yield: 5 to 6 pints.
- Joanie G.
