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Dixie relish
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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
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.
Drain in a colander lined with cheesecloth, pressing to remove excess liquid. Tie cloves, allspice and cinnamon in a cheesecloth bag. Combine vegetables, spice bag and remaining ingredients in a large pot and simmer 5 minutes. Remove spice bag. Ladle into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath for 10 minutes.
Yields 7 pints.
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