Burkie’s Relish

“Simmer until the entire house smells divine.”

From a box sold in San Antonio, Texas.

Burkie’s Relish


  • 3 large red peppers
  • 3 large green peppers
  • 1 cauliflower, divided into small florets (sliced)
  • 1 pt. onions sliced very thin
  • 3 carrots — slivered
  • 1 large (or two small) cabbage shredded or thinly sliced

Bring to boil and pour over chopped and sliced vegetables.


  • 2 Tabelspoons salt
  • (more) 1/2 box mustard seed
  • (more) 1/2 box celery seed
  • 1 quart cider vingar
  • 6 cups sugar

Let stand overnight. Pack in sterilized jars. Do not reheat.

Suggestions: get alpha to chop and slice vegetables. She knows how.

The half box of mustard and celery seed is 1/2 of a 1-1/4 oz. box.

Mix (well!) vegetables in a very large bowl before adding juice.

Allow vinegar and seasonings to simmer until the entire house smells divine.

Place a heavy plate over vegetables and sauce to keep vegetables covered.

Recipe from the kitchen of J. Taylor.

Yesterdish reminder: Use modern canning methods.

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