Dixie Relish

This relish makes an ideal gift for sweet ‘n sour lovers


  • 4 cups (1 L) finely chopped cabbage
  • 1 1/2 cups (375 ml) chopped white onion
  • 1 1/2 cups (375 ml) Each: chopped sweet red pepper and green pepper
  • 1/4 cup (50 ml) pickling salt
  • 7 cups (1.75 L) cold water
  • 3 tbsp (45 ml) mustard seed
  • 2 tbsp (25 ml) celery seed
  • 1 tbsp (15 ml) Each: whole allspice and whole cloves
  • 4 inches (10 cm) cinnamon stick, broken into pieces
  • 2 cups (500 ml) granulated sugar
  • 3 cups 9750 ml) vinegar


  • In a large glass, enamel or stainless steel bowl, combine cabbage, onions, green and red chopped peppers. Dissolve salt in cold water; pour over vegetables; let stand 1 hour. Drain well.
  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Tie mustard seed, celery seed, allspice, cloves and cinnamon into a large square of cheesecloth, creating a spice bag.
  • In a large, deep enamel or stainless steel or enamel saucepan, combine drained vegetables, spice bag, sugar and vinegar. Cover and bring to a boil; uncover and boil 15 minutes, stirring occasionally. Discard spice bag.
  • Ladle hot relish into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more relish. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining relish.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.