Dixie Relish

from Bell Complete Book of Home Preserving, edited by Judi Kingry and Lauren Devine.  Helen is a master at creating canned wonders.

Makes about six 8-oz jars.

• in a large glass or stainless steel bowl, combine cabbage, onions, and red/yellow/green peppers.  Dissolved pickling salt in lukewarm water and pour over vegetables.  Cover and let stand in a cool place for one hour.  Transfer to a colander placed over a sink and drain thoroughly.  Rinse with cool water and drain thoroughly again.  Using your hands, squeeze out excess liquid.  Set aside.
• Meanwhile, prepare canner, jars, and lids.
• Tie mustard seeds, celery seeds, allspice, cloves and cinnamon stick in a square of cheesecloth, creating a spice bag.
• in a large stainless steel saucepan, combine drained cabbage mixture, vinegar, sugar and spice bag.  Cover and bring to a boil over medium-high heat.  Uncover, reduce heat and boil gently, stirring frequently, until thickened to the consistency of a thin commercial relish, about 15 minutes.  Discard spice bag.
• Ladle hot relish into hot hjars, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace, if necessary7, by adding hot relish. Wipe rim.  Center lid on jar.  Screw Band down until resistance3 is met, then increase to fingertip-tight.
• place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 15 minutes. Remover canner lid.  Wait 5 minutes, then remover jars, cool and store.