Vegetable Relishceviche Food

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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

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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