Total Time
13hrs 25mins
Prep 13 hrs
Cook 25 mins

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!"

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Pour the hot mixture into hot sterilized jars. Process in a boiling water bath for 10 minutes.
Most Helpful

Love the recipe. Very easy to follow! Nice color and taste!

paulagdw October 14, 2012