Recipe by AshK
This is easily the best relish recipe I have ever tried. We enjoy it so much that last year we used the first of the year tomatoes in it, instead of waiting for the end of the season. The recipe was passed down to me by my husband's grandma Vera. I remember this making 4-quart jars, but it may make more. I do a lot of canning all at once, and I didn't pay attention to how many jars it made per batch. I know it will keep for 1 year, but we have never had a batch last longer than that--we eat this stuff on everything. Time includes soaking time.
Top Review by Feisty
This was pretty darned good, but a little too salty for me. That could have been my fault, although I thought I rinsed the vegetables really well. I'll have to make it a second time and see if I get a different result. Other than that it was really good, easy, and a great way to use up some of my garden produce. We ate some last night and it was good, but I'm guessing the ones that I canned will be better in a month or so. I am giving this 4 stars since the saltiness was probably "user error".
- 4 quarts green tomatoes, cored and chopped
- 2 quarts cabbage, chopped
- 2 cups red bell peppers, chopped
- 1 cup onion, chopped
- 1⁄2 cup salt
- 1 1⁄2 cups brown sugar, packed
- 2 tablespoons mustard seeds
- 1 tablespoon celery seed
- 4 1⁄2 cups vinegar, I prefer cider
Directions See How It's Made
- Sprinkle salt over vegetables, mix well and let stand for 3 to 4 hours.
- Drain liquid from the veggies, pressing to remove any excess.
- Simmer sugar, spices and vinegar for 15 minutes.
- Add veggies and heat to boiling.
- Pack in cans and seal by your method of choice.