Multiple Veggie Sweet Relish!
10 cups of chopped veggies.
2 tblsp. Canning Salt
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
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!
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