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Recipes for Vegetable Relish
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Included are two different vegetable relish recipes that will use up some of those extra garden veggies and give you a real treat to eat this winter

.When making pickles and relishes it is important to use a strong vinegar, about 5 percent and unless called for also use clear vinegar not cider unless cider vinegar is called for. Be sure to check for the processing time instructions that came with your canner.

Vegetable Relish #1

2 qt cabbage, chopped

4 c onions, chopped

6 green peppers, chopped

6 sweet red peppers, chopped

1 qt green tomatoes, chopped

1/4 c pure granulated salt

1 qt vinegar

2 c granulated sugar

2 Tbsp mustard seed

1 Tbsp celery seed

1 tsp ground turmeric

1 tsp ground ginger

1. Combine cabbage, onions, green peppers, sweet red peppers and tomatoes. Mix together.

2. Add granulated salt to the vegetable mixture and let stand overnight.

3. Drain.

4. In a kettle, combine and simmer vinegar, granulated sugar, mustard seed, celery seed, ground turmeric, and ground ginger.

5. Now add vegetable and simmer for 10 minutes, stirring occasionally. Continue simmering while packing in hot jars leaving ” headspace.

6. Process.

Vegetable Relish 2

4 c onions

4 c cabbage

4 c green tomatoes

4 c red and green peppers

c salt

6 c sugar

2 Tbsp mustard seed

1 Tbsp celery seed

1 tsp turmeric

2 c water

2 c vinegar

1. Grind vegetables.

2. Sprinkle with salt and let stand overnight.

3. Rinse and drain.

4. Combine remaining ingredients and pour over vegetables

5. In a large pan or kettle, heat to boiling, then simmer for 3 minutes

6. Pour into pint jars.

7. Process.

Makes 8 pints

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