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Rummage Relish

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Servings
8 quarts
Servings
8 quarts
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8 quarts
Servings
8 quarts
Ingredients
  • 2 quarts chopped green tomatoes
  • 1 quart chopped ripe tomatoes
  • 1 quart chopped cabbage
  • 3 cups chopped onions
  • 2 cups chopped celery
  • 1 cup chopped cucumber
  • 1 cup chopped green bell peppers
  • 1 cup chopped red bell peppers
  • 1/2 cup salt
  • 4 cups brown sugar
  • 1 T celery seed
  • 1 T cinnamon
  • 1 T mustard seed
  • 1 t ginger
  • 1/2 t cloves
  • 2 cloves garlic minced
  • 2 quarts Clover Valley Farms Vinegar
Servings: quarts
Units:
Instructions
  1. Combine vegetables; add salt and mix thoroughly.
  2. Let stand 12-18 hours in a cool place; drain and rinse thoroughly.
  3. Add sugar, spices and garlic to vinegar and simmer 10 minutes.
  4. Add vegetables; simmer 30 minutes.
  5. Bring to a boil.
  6. Pack into hot jars, leaving ¼ in. head space and process for 15 minutes in boiling water bath.
Recipe Notes

To prepare CURRY RELISH follow the recipe for Rummage Relish and add 2 cups raisins and 1 ½ t curry powder when vegetable are added to pickling solution. A great way to use your garden harvest!
From Ball Blue Book-the classic go-to guide for canning!

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