Vegetable Relishceviche Recipes

EIGHT VEGETABLE RELISH

Eight Vegetable Relish image

Another recipe from my mom's canning collection. When your garden is in, this is a nice way to use up all those fresh vegetables.

Provided by ratherbeswimmin

Categories Vegetable

Time 2h55m

Yield 9 pints

Number Of Ingredients 17

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
3 cloves garlic, minced

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.

Nutrition Facts : Calories 513.5, Fat 1.3, SaturatedFat 0.2, Sodium 6382.7, Carbohydrate 118.4, Fiber 6, Sugar 107.9, Protein 4.7

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