Vegetable Relish
Submitted by mkeeler
Old-fashioned canned vegetable relish with ground green peppers, cabbage, onions, and carrots in a tangy vinegar brine with mustard and celery seeds. Makes 5 jars for your pantry.
YIELD
5 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the kind of relish recipe your great-aunt kept on an index card in her kitchen drawer, and for good reason: it works.
Green peppers, cabbage, onions, and carrots get run through a food grinder into a coarse, chunky mixture, then simmered in a sweet-tangy vinegar brine studded with mustard seeds and celery seeds.
Five minutes of simmering is all it takes before you’re packing it hot into clean jars and processing in a boiling water bath.
Keep a few jars in the pantry for hot dogs, burgers, sandwiches, or anywhere you want a bright, crunchy, vinegary kick.
Kitchen Tips
- Use the coarse blade on the food grinder; you want chunky relish, not a puree
- Drain the ground vegetables well and discard the liquid so the relish isn’t watery
- Pack jars while the relish is still simmering hot and cap immediately for a proper seal
- Make sure the vinegar solution fully covers the vegetables in each jar, leaving half an inch of headspace at the top
Ingredients
Directions
Wash, trim and quarter vegetables.
Put vegetables through food grinder, * using coarse blade; drain, discarding liquid.
Combine vinegar and remaining ingredients in large saucepot; heat to boiling.
Add vegetables; simmer 5 minutes, stirring occassionally.
Continue simmering while quickly packing one clean, hot jar at a time.
Fiil to within ½ inch of top making sure vinegar solution corers vegetables.
Cap each jar at once.
Process 5 minutes in boiling-water bath.
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