Eight Vegetable Relish

Prep Time: 120 Minutes

Cook Time: 55 Minutes

Ready In: 175 Minutes

Servings: 4

Another recipe from my mom's canning collection. When your garden is in, this is a nice way to use up all those fresh vegetables.

Ingredients:

2 quarts peeled cored chopped green tomatoes

1 quart peeled cored chopped ripe tomato

1 quart coarsely chopped cabbage

3 cups chopped onions

2 cups chopped celery

1 cup peeled and chopped cucumber

1 cup chopped green bell pepper

1 cup chopped red bell pepper

1/2 cup pickling salt

2 quarts vinegar

4 cups firmly packed brown sugar

1 tablespoon celery seed

1 tablespoon whole mustard seeds

1 tablespoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

3 cloves garlic, minced

Directions:

1. Add the first 8 ingredients to a very large bowl; gently stir to combine.
2. Add pickling salt; stir to combine.
3. Cover and let sit in a cool place for 12-18 hours; drain well and set aside.
4. Add the remaining ingredients to a 10-quart stock pot; simmer over medium heat for 10 minutes.
5. Add in the vegetable mixture; simmer over medium heat for 30 minutes, stirring every now and then.
6. Bring the mixture to a boil.
7. Immediately ladle relish into hot sterilized jars; leave 1/4 inch headspace.
8. Cover with lids and make sure bands are screwed on tightly.
9. Process in boiling water bath for 15 minutes.
10. Let cool.

By RecipeOfHealth.com