Kennebunk Relish

Kennebunk relish is a classic New England garden preserve that puts end-of-season produce to good use. Green tomatoes, red tomatoes, cabbage, peppers, onions, and celery all get chopped fine, salted overnight to draw out moisture, then simmered in vinegar with brown sugar and warm spices.

The overnight salt soak is a key step. It pulls water from the chopped vegetables, concentrating their flavor and preventing the finished relish from being watery. Drain the liquid thoroughly in the morning before adding the vinegar mixture, or the relish will be too thin to jar properly.

Tying the cinnamon stick, cloves, and dry mustard in cheesecloth lets the spices infuse the relish during simmering without leaving bits floating in the finished product. Pull the spice bundle out before canning for a clean, smooth relish.

Pro Tips

• Chop all vegetables to a uniform, fine size. Uneven pieces cook at different rates and give you an inconsistent texture.
• Use a large, heavy pot for simmering. The relish bubbles and splatters, and a deep pot keeps the mess contained.
• Seal jars while the relish is still hot for a proper vacuum seal. Process in a boiling water bath for long-term pantry storage.
• This relish gets better with age. Wait at least two weeks before opening a jar to let the flavors meld.

Variations

• Add a couple extra hot chili peppers for a spicier relish.
• Substitute apple cider vinegar for white vinegar for a mellower, slightly fruity acidity.
• Stir in a handful of mustard seeds for added texture and a sharper bite.