Fall Garden Relish

Gather

Ingredients

• 1 quart chopped cabbage (about 1 small head)
• 3 cups chopped cauliflower (about 1 medium head)
• 2 cups chopped green tomatoes (about 4 medium)
• 2 cups chopped onions
• 2 cups chopped sweet green peppers (about 4 medium)
• 1 cup chopped sweet red peppers (about 2 medium)
• 3¾ cups vinegar (5%)
• 3 tablespoons canning salt
• 2¾ cups sugar
• 3 teaspoons celery seed
• 3 teaspoons dry mustard
• 1½ teaspoons turmeric

Preserve

Instructions

1. 01

   Wash pint jars, keep them hot, and prepare the lids.

2. 02

   Mix the washed, chopped vegetables with 3 tablespoons canning salt. Refrigerate for 4 to 6 hours, then drain well.

3. 03

   Combine 5% vinegar, sugar, celery seed, dry mustard, and turmeric. Simmer this pickling liquid for 10 minutes.

4. 04

   Add the drained vegetables and simmer another 10 minutes, then bring the relish to a boil.

5. 05

   Fill hot pint jars with 1/2-inch headspace, release trapped bubbles, and apply the lids.

6. 06

   At 0–1,000 feet, boiling-water process the pints for 10 minutes. Increase the scheduled time when your elevation is higher.
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