Mixed Vegetable Relish Recipes

EIGHT VEGETABLE RELISH

Steps:

• 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.

MIXED VEGETABLE RELISH

Steps:

• Cut out the stem and end of the tomatoes. Grind all the vegetables together in a meat grinder, using the coarsest blade. Place in a large bowl. Cover with well-salted water and let stand overnight. The next day pour vegetables and brine into a large pot, bring to a broil and drain. Mix flour, sugar, turmeric and mustard in a pot, add the vinegar and cook over a medium heat, stirring constantly, until thickened. Add drained vegetables. Cook over low heat until mixture is fairly thick and vegetables tender. Ladle into hot, sterilized preserving jars, cover and seal.

EASY PICKLED VEGETABLES

Steps:

• Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours., Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes., Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.