Aunt Bettye Sue'S Dixie Relish

• 1 -2 lb jalapeno pepper, fresh
• 3 lbs cabbage
• 3 lbs onions
• 3 green bell peppers
• 3 red bell peppers
• 1 head cauliflower (a big 'un)
• 1 cup canning salt
• 1/2 gallon cider vinegar
• 5 cups sugar
• 8 ounces yellow mustard, prepared
• 1 tablespoon black pepper
• 3 tablespoons mustard seeds
• 3/4 cup flour
• 1 tablespoon turmeric
• 1 tablespoon celery seed

1. Remove the seeds from the jalapenos and chop really fine (wear gloves and open a window or door for ventilation, if needed). Chop all other vegetables. Dissolve canning salt in 1 gallon of water. Soak all chopped vegetables in the salt water mixture overnight.
2. The next day, drain vegetables well. While the veggies are draining, bring 1/2 gallon vinegar (minus 1 cup kept in reserve) to a boil with the sugar. Add drained vegetables and cook 10 minutes.
3. While vegetables cook, stir together the 1 cup reserved vinegar, mustard, pepper, mustard seed, flour, turmeric and celery seed. Add to the vegetable mixture and cook 5 more minutes.
4. Pour the hot mixture into hot sterilized jars. Process in a boiling water bath for 10 minutes.

jalapeno pepper, cabbage, onions, green bell peppers, red bell peppers, cauliflower, canning salt, gallon cider vinegar, sugar, yellow mustard, black pepper, mustard seeds, flour, turmeric, celery

Taken from www.food.com/recipe/aunt-bettye-sues-dixie-relish-368686 (may not work)