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Rummage Relish

Rummage Relish

  • Prep

    30 m
  • Cook

    55 m
  • Ready In

    13 h 25 m
TAZZIEBP

TAZZIEBP

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 95.6g
  • 31%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7038 mg
  • 282%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Prepare 8 pint jars with lids and rings by sterilizing and keeping hot. Set aside.
  3. 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.
  4. 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.
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Reviews

Paula
24

Paula

8/19/2010

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, 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.

rainydaycook
23

rainydaycook

8/9/2010

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 hot 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!

Karen
4

Karen

7/1/2013

This is a great recipe to use an abundance of green tomatoes. Here in Houston tomato season is over at the end of June, but we're still getting peppers and cukes, so everything except the cabbage and onions came fresh from the garden. I did salt the veggies and squeezed them dry, but did not rinse. I also cut the sugar in half as my family doesnt care for sweet relishes/pickles. Used a small food processor to roughly chop veggies. Wish I had a bigger one. Tasty, fragrant and visually appealing product. My house smells fantastic. Excellent spice combo/ flavors. This will be standard end of tomato season fare!

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