Eight Vegetable Relish Recipe
Summary
Ingredients
2 quarts peeled, cored, chopped green tomatoes
1 quart peeled, cored, chopped ripe tomatoes
1 quart coarsely chopped cabbage
3 cups chopped onion
2 cups chopped celery
1 cup peeled and chopped cucumber
1 cup chopped green pepper
1 cup chopped sweet red pepper
1/2 cup pickling salt
2 quarts vinegar (5% acidity)
4 cups firmly packed brown sugar
1 tablespoon celery seeds
1 tablespoon whole mustard seeds
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cloves garlic, minced
Directions
Combine first 8 ingredients in a large mixing bowl; add salt, mixing well.
Cover and let stand in a cool place 12 to 18 hours.
Drain well, and set aside.
Combine remaining ingredients in a 10-quart Dutch oven; simmer over medium heat 10 minutes.
Add the vegetables; simmer over medium heat 30 minutes, stirring occasionally.
Bring the mixture to a boil.
Quickly spoon relish into hot sterilized jars, leaving 1/4 -inch headspace.
Cover at once with metal lids, and screw bands tight.
Process in boiling-water bath 15 minutes.
Cover and let stand in a cool place 12 to 18 hours.
Drain well, and set aside.
Combine remaining ingredients in a 10-quart Dutch oven; simmer over medium heat 10 minutes.
Add the vegetables; simmer over medium heat 30 minutes, stirring occasionally.
Bring the mixture to a boil.
Quickly spoon relish into hot sterilized jars, leaving 1/4 -inch headspace.
Cover at once with metal lids, and screw bands tight.
Process in boiling-water bath 15 minutes.
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