Aunt Bettye Sue's Dixie Relish

Recipe by Busters friend
READY IN: 13hrs 25mins
YIELD: 14 pints




  • 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.