Celery Relish

This is the kind of relish that used to line pantry shelves from floor to ceiling come October. A real farm-kitchen classic.

Green tomatoes, cabbage, cauliflower, red peppers, and onions get brined overnight, then dressed in a sharp mustard and turmeric vinegar sauce that’s sweet, tangy, and golden as late summer sunshine.

It’s a big-batch recipe built for canning season, when the garden is overflowing and you need somewhere for all those end-of-season vegetables to go.

Spoon it over hot dogs, pile it on burgers, or serve it alongside roast pork. Once you’ve got jars of this in the pantry, you’ll find excuses to put it on everything.

Kitchen Tips

• Don’t skip the overnight brine. It draws out excess moisture so the relish stays crisp and doesn’t get watery.
• Chop your vegetables into uniform small pieces for the best texture and even flavor in every bite
• Use white vinegar for the sharpest tang, or apple cider vinegar if you want a mellower, slightly fruity note
• Process in sterilized jars following proper canning guidelines if you plan to store them long-term