This is hot and tasty! Perfect for using up extra cabbage.
Spicy Cabbage Relish
Chopped veg. to equal 11 cups - cabbage, cauliflower, onions, green tomatoes, green peppers, red peppers.
5 Tablespoons salt
1 1/2 cups sugar
2 tsp celery seeds
2 tsp. dry mustard
1 tsp mustard seed
1 tsp turmeric
1/2 tsp ginger
2 1/2 cups vinegar
small hot chiles - your choice
Combine chopped vegetables; sprinkle with salt ; mix well. Let stand 4 to 6 hours in a cool place or 48 hours in the refrigerator.
Drain well. Rinse and drain.
Combine sugar, spices and vinegar in a large saucepot. Simmer 10 min.
Add vegetables; simmer 10 minutes.
Bring to a boil.
Prick each hot chile with a sharp knife. Add one hot chile to each jar.
Pack hot relish into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
You don't have to use the chiles, if you want a cooler relish.
Process 10 min. in a boiling water canner.
Chopped veg. to equal 11 cups - cabbage, cauliflower, onions, green tomatoes, green peppers, red peppers.
5 Tablespoons salt
1 1/2 cups sugar
2 tsp celery seeds
2 tsp. dry mustard
1 tsp mustard seed
1 tsp turmeric
1/2 tsp ginger
2 1/2 cups vinegar
small hot chiles - your choice
Combine chopped vegetables; sprinkle with salt ; mix well. Let stand 4 to 6 hours in a cool place or 48 hours in the refrigerator.
Drain well. Rinse and drain.
Combine sugar, spices and vinegar in a large saucepot. Simmer 10 min.
Add vegetables; simmer 10 minutes.
Bring to a boil.
Prick each hot chile with a sharp knife. Add one hot chile to each jar.
Pack hot relish into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
You don't have to use the chiles, if you want a cooler relish.
Process 10 min. in a boiling water canner.
Or skip the canning and eat!
