Eight Vegetable Relish Recipe
This Eight Vegetable Relish recipe is easily right at the top of my favorite list. Just try this Eight Vegetable Relish recipe, and you will never want to go for another recipe again.
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.
