Recipe of the Week
Old-fashioned hot dog pepper relish
Courtesy of
Richard Blunt

You’ll find this recipe and over 400 more in Backwoods Home Cooking.
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3 cups seeded and coarsely chopped bell peppers (use a mixture of yellow, green, and red)
4 cups coarsely chopped white onions (about 5 medium onions)
1 cup finely chopped green cabbage
Boiling water to cover
1/2 cup 5% white vinegar
1/2 cup water
1-1/2 cups 5% cider vinegar
1 tsp. peeled, minced fresh ginger
4 cloves minced fresh garlic
4 seeded jalapeño peppers, minced (the hottest you can find)
1-1/2 cups sugar
1 Tbsp. kosher salt
2 Tbsp. mustard seeds
2 Tbsp. celery seeds
1 tsp. whole allspice
1 tsp. dried chilli pepper flakes


Place chopped bell peppers, onions, and cabbage in large stainless steel or heat-resistant glass bowl and add enough hot water to cover. Let mixture stand for 15 minutes then drain and return to bowl.

Combine 1/2 cup white vinegar with 1/2 cup water. Heat mixture to boiling and pour over drained vegetables. Let mixture stand for 15 minutes and drain again.

Place drained vegetables in stainless steel pot, large enough to hold all of the ingredients, then add remaining ingredients and bring mixture to boil over medium-high heat. Cook for 30 seconds, then remove mixture from heat.

Pour mixture into clean, hot, 1-pint canning jars and process in a boiling water bath for 5 minutes to seal the jars. Let relish mellow for 1 month in a cool dark place before serving.

Once opened, store tightly closed jar in refrigerator.

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