Sweet Hot Cabbage Relish Recipes

DIXIE RELISH

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.

MOTHER'S CABBAGE RELISH

Steps:

• Combine first four ingredients in saucepan, boil 1 minute.
• Pour hot mixture over slaw.
• Chill.
• In a covered dish relish will keep for up to one week.

GRANDMA'S OLD-FASHIONED SWEET RELISH

Steps:

• Combine cukes, onions, ice and salt.
• Let stand for 2 hours,.
• then drain.
• Mix the next 6 ingredients in a large pot.
• Bring to a boil, add ground cuke mixture, and cook for 20 minutes, or until it begins to thicken.
• While still hot, seal in sterilized jars.
• As far as preparation time, I use Grandma's old hand grinder, so I'm sure it would be much faster with a motorized food grinder.

SPICY CABBAGE RELISH

Steps:

• Place butter or margarine in glass 2 quart casserole. Place in micro and cook on high until melted, about 45 seconds.
• Add remaining ingredients to butter and mix well. Cover and microwave on high 7 to 9 minutes, stirring after 4 minutes. Serve hot over veggie dogs. Refrigerate leftovers and use hot or cold.

THE BEST RELISH I'VE EVER HAD

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.