“This recipe has a mixture of red and green tomatoes plus a few other vegetables to make a zesty relish that tastes great on sandwiches.” - by TAZZIEBP
Ingredients
Adjust Servings
Original recipe yields 8 pints
Directions
- In a large bowl, combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper. Mix with the salt and let stand for 12 to 14 hours in a cool place, if not the refrigerator. Drain and rinse thoroughly.
- Prepare 8 pint jars with lids and rings by sterilizing and keeping hot. Set aside.
- In a large pot, combine the brown sugar, celery seed, cinnamon, mustard seed, ginger, garlic, cloves and vinegar. Bring to a boil, stirring to dissolve sugar. Simmer for 10 minutes. Add vegetables, and simmer for another 30 minutes.
- Bring vegetables to a boil from a simmer and ladle into hot jars, leaving 1/4 inch headspace. Secure lids and rings. Process in a boiling water canner for 15 minutes. Cool to room temperature and refrigerate any jars that fail to seal properly.
Nutrition
Amount Per Serving (8 total)
- Calories
- 395 cal
- 20%
- Fat
- 1.4 g
- 2%
- Carbs
- 95.6 g
- 31%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"I made this last week and it turned out great! I cut the vegetables in the late evening and put it in the fridge overnight. The next morning it was ready to make into relish. This will be great on ho..." See moret dogs or in potato salad. I made a half batch and ended up with 7 jelly jars of relish. I will make this again when I run out!"
Paula
"It's funny....this is the second recipe I've come across this week that I first saw in a 1963 cookbook published by the Farm Journal. (The other recipe is for Ambrosial Jam which is fabulous - peaches..." See more, oranges, lemons, cantaloupe and pineapple - YUM). The point is I guess that classic recipes never die. Rummage Relish is just the thing for all of the green tomatoes in my garden."
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