Eight Vegetable Relish
Ingredients
- 2 quarts peeled cored chopped green tomatoes ⓘ
- 1 quart peeled cored chopped ripe tomatoes ⓘ
- 1 quart coarsely chopped cabbage ⓘ
- 3 cups chopped onions ⓘ
- 2 cups chopped celery
- 1 cup peeled and chopped cucumber ⓘ
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper ⓘ
- 1/2 cup pickling salt ⓘ
- 2 quarts vinegar ⓘ
- 4 cups firmly packed brown sugar ⓘ
- 1 tablespoon celery seed ⓘ
- 1 tablespoon whole mustard seeds ⓘ
- 1 tablespoon ground cinnamon ⓘ
- 1 teaspoon ground ginger ⓘ
- 1/2 teaspoon ground cloves ⓘ
Instructions
- Add the first 8 ingredients to a very large bowl; gently stir to combine.
- Add pickling salt; stir to combine.
- Cover and let sit in a cool place for 12-18 hours; drain well and set aside.
- Add the remaining ingredients to a 10-quart stock pot; simmer over medium heat for 10 minutes.
- Add in the vegetable mixture; simmer over medium heat for 30 minutes, stirring every now and then.
- Bring the mixture to a boil.
- Immediately ladle relish into hot sterilized jars; leave 1/4 inch headspace.
- Cover with lids and make sure bands are screwed on tightly.
- Process in boiling water bath for 15 minutes.
- Let cool.
Nutrition & Diet Analysis (per serving)
520
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).