Rummage Relish
Ingredients
- 8 cups cored and chopped green tomatoes ⓘ
- 4 cups peeled, cored and chopped red tomatoes ⓘ
- 4 cups chopped cabbage ⓘ
- 3 cups chopped onion ⓘ
- 2 cups chopped cucumber ⓘ
- 1 cup chopped green bell pepper ⓘ
- 1 cup chopped red bell pepper ⓘ
- 1/2 cup salt ⓘ
- 4 cups brown sugar ⓘ
- 1 tablespoon celery seed ⓘ
- 1 tablespoon ground cinnamon ⓘ
- 1 tablespoon mustard seed ⓘ
- 1 teaspoon ground ginger ⓘ
- 2 cloves garlic, minced ⓘ
- 1/2 teaspoon ground cloves ⓘ
Instructions
- In a large bowl, combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper. Mix with the salt and let stand for 12 to 14 hours in a cool place, if not the refrigerator. Drain and rinse thoroughly.
- Prepare 8 pint jars with lids and rings by sterilizing and keeping hot. Set aside.
- In a large pot, combine the brown sugar, celery seed, cinnamon, mustard seed, ginger, garlic, cloves and vinegar. Bring to a boil, stirring to dissolve sugar. Simmer for 10 minutes. Add vegetables, and simmer for another 30 minutes.
- Bring vegetables to a boil from a simmer and ladle into hot jars, leaving 1/4 inch headspace. Secure lids and rings. Process in a boiling water canner for 15 minutes. Cool to room temperature and refrigerate any jars that fail to seal properly.
Nutrition & Diet Analysis (per serving)
519
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).