Rummage Relish recipe

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Ingredients

8 cups cored and chopped green tomatoes
4 cups peeled, cored and chopped red tomatoes
4 cups chopped cabbage
3 cups chopped onion
2 cups chopped cucumber
1 cup chopped green bell pepper
1 cup chopped red bell pepper
½ cup salt
4 cups brown sugar
1 tablespoon celery seed
1 tablespoon ground cinnamon
1 tablespoon mustard seed
1 teaspoon ground ginger
2 cloves garlic, minced
½ teaspoon ground cloves
2 quarts vinegar

Nutrition Info

394.9 calories
carbohydrate: 95.6 g
cholesterol: : -
fat: 1.4 g
fiber: 6.6 g
protein: 5.3 g
saturatedFat: 0.2 g
servingSize: -
sodium: 61.9 mg
sugar: 85 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper. Mix with the salt and let stand for 12 to 14 hours in a cool place, if not the refrigerator. Drain and rinse thoroughly.

  2. Prepare 8 pint jars with lids and rings by sterilizing and keeping hot. Set aside.

  3. In a large pot, combine the brown sugar, celery seed, cinnamon, mustard seed, ginger, garlic, cloves and vinegar. Bring to a boil, stirring to dissolve sugar. Simmer for 10 minutes. Add vegetables, and simmer for another 30 minutes.

  4. Bring vegetables to a boil from a simmer and ladle into hot jars, leaving 1/4 inch headspace. Secure lids and rings. Process in a boiling water canner for 15 minutes. Cool to room temperature and refrigerate any jars that fail to seal properly.

Recipe Yield

8 pints

Recipe Note

This recipe has a mixture of red and green tomatoes plus a few other vegetables to make a zesty relish that tastes great on sandwiches.

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