Aunt Bettye Sue'S Dixie Relish - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Pour the hot mixture into hot sterilized jars. Process in a boiling water bath for 10 minutes.