The weather has turned a bit here in Tennessee.  The Summer Garden is winding down and it’s time to start pulling spent plants and plants we just don’t want anymore (can anyone say zucchini?) and begin planting for a fall garden. Think, greens, brassicas, lettuce.  We only need a few beds for that so the fall garden is much easier to manage than the summer garden.

What do you do with all of those green tomatoes, squash, tomatilas, zucchini, peppers and more? You make End of Garden Relish!

I don’t make it as sweet as the recipe calls for because I find it overpowering and I don’t want that much sugar in anything! The beauty of this recipe is that you can make it to satisfy your family’s taste.

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End of Garden Relish

  • Author: Cheri Brannon
  • Prep Time: 60 min
  • Cook Time: 45 min
  • Total Time: 1 hour 45 minutes
  • Yield: 6 pint jars 1x
  • Category: Vegetarian
  • Method: Canning
  • Cuisine: American

Description

Multiple Veggie Sweet Relish!


Scale

Ingredients

VEGGIES

10 cups of chopped veggies.

2 tblsp. Canning Salt

BRINE:

2 1/2 cups sugar (I only use about a cup)

2 cup Apple Cider Vinegar (I love Braggs)

1 tsp Celery Seed

1 tblsp Mustard Seed


Instructions

You can use green tomatoes, onions, tomatillas, hot peppers, bell peppers, zucchini/squash. (I typically use 7 cups green tomatoes, 2 or 3  large onions, 2 – 4 hot peppers and 2 or three bell peppers in orange, yellow and red) and a handful of tomatilas. I don’t care for carrots or green bells but if you do go for it!

Chop your veggies, place into a large bowl, add salt and cover with water. Let this mix sit for about 2 hours.

Meanwhile make your brine. Put all of the brine ingredients into a large stock pot.

Cook your brine till the sugar dissolves.  Drain and add your chopped veggies.  Heat until boiling.

Have your jars and lids hot. Ladle mixture into hot, clean pint or half-pint canning jars and leave 1/4 inch headspace.  Process in a water bath canner for recommended times for a relish. I follow Ball Blue recommendations of 15 minutes in a boiling-water canner. Remove from canner and allow to cool.  Make sure the lids have sealed. Remove rings, wipe down jars and put them in the pantry!


Notes

I found this recipe in an old Ball Blue Book! I love OLD cookbooks – my favorite has a section that tells me how to take care of my milk cow 🙂

Keywords: Canning, relish, vegetarian

 

You can use this as a side dish, as a topping on sandwiches or casseroles, my favorite is as a topping on black beans and rice.  Making pintos and cornbread?  You’ll love this on pinto beans…the ideas are endless!  It’s a great way to use up that smattering of veggies left.  It’s so good that I try to leave things for this relish because 6 pints is just not enough!

If you try it, be sure to let me know what you think!

Blessings,

Cheri