This beautiful relish makes a good accompaniment to meat loaves and main-dish casseroles. It’s also good on sandwiches or as a salad dressing on assorted greens.
3 cups cider vinegar
1½ cups packed light brown sugar
¼ teaspoon celery seed
¼ teaspoon mustard seed
¼ teaspoon salt
¼ teaspoon red pepper flakes
4 cups finely chopped peeled beets, either raw or cooked
2 cups finely chopped cabbage
2 cups finely chopped celery
2 cups finely chopped onions
2 cups finely chopped red bell peppers
Bring vinegar, brown sugar, celery seed, mustard seed, salt, and red pepper flakes to a boil in a large nonaluminum saucepan. Stir in beets, cabbage, celery, onions, and bell peppers. Return to a boil; reduce heat to low and simmer, uncovered, 20 minutes.
Meanwhile, sterilize jars and prepare equipment for processing relish (see here).
When relish has cooked, pack into jars; seal and process 15 minutes in boiling water bath canner (see here). Cool to room temperature. Check seal, label, and store. Use within 1 year.
5 to 6 Pints
“Mother tells the story of Dad’s letter from France requesting a chicken. So Mom prepared and canned a chicken in a glass jar and sent it off to Dad. Meanwhile he was sent to Camp Kilmer, New Jersey, for treatment of an injury. He arrived back home in Middletown when the chicken finally caught up to him. So together, Mom and Dad enjoyed the chicken that had traveled half way around the world.” Julie A. Lenard, Middletown, Pennsylvania, telling the story of her mother, Martha Tittiger