Rummage Relish

Gather

Ingredients

• 2 quarts cored, chopped green tomatoes (about 16 medium)
• 1 quart peeled, cored, chopped red ripe tomatoes (about 6 large)
• 1 quart chopped cabbage (about 1 small head)
• 3 cups chopped onions
• 2 cups chopped celery
• 1 cup chopped sweet green peppers (about 2 medium)
• 1 cup chopped cucumbers
• 1 cup chopped sweet red peppers (about 2 medium)
• ½ cup canning or pickling salt
• 4 cups brown sugar
• 2 cloves garlic, minced
• 1 tablespoon celery seed
• 1 tablespoon ground cinnamon
• 1 tablespoon mustard seed
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• 2 quarts vinegar (5%)

Preserve

Instructions

1. 01

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

2. 02

   Combine all measured vegetables with 1/2 cup canning salt. Refrigerate for 12 to 18 hours, then drain thoroughly.

3. 03

   Mix the brown sugar, garlic, celery seed, cinnamon, mustard seed, ginger, and cloves into 2 quarts 5% vinegar.

4. 04

   Simmer the seasoned vinegar for 10 minutes. Add the drained vegetables, simmer 30 minutes, then bring the relish to a boil.

5. 05

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

6. 06

   At 0–1,000 feet, the pint jars require a boiling-water process of 15 minutes. Follow the elevation-adjusted schedule above that range.
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