Dixie Relish

This is an American classic!


  • 1 (3 pound) head cabbage, cored
  • 6 medium white onions, peeled
  • 6 large red bell peppers, seeded
  • 6 large green bell peppers, seeded
  • 1/2 cup salt
  • 1 tablespoon whole cloves
  • 1 tablespoon whole allspice
  • 1 stick cinnamon
  • 4 tablespoons mustard seed
  • 3 tablespoons celery seed
  • 1 quart distilled white vinegar
  • 3 cups granulated sugar
  • 1 tablespoon salt


  1. Grind vegetables in a food grinder with coarsest blade or finely chop in food processor. Mix with salt. Stir well and let stand 3 to 4 hours.
  2. Drain in a colander lined with cheesecloth, pressing to remove excess liquid.
  3. Tie cloves, allspice and cinnamon in a cheesecloth bag.
  4. Combine vegetables, spice bag and remaining ingredients in a large pot and simmer 5 minutes.
  5. Remove spice bag.
  6. Ladle into clean, hot jars, leaving 1/2-inch headspace; seal.
  7. Process in boiling water bath for 10 minutes.

Yield: 7 pints

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