Summer Vegetable Relish

Oxmoor House
9 pints


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2 cups sliced cucumbers
2 cups chopped cabbage
2 cups chopped, seeded green pepper
2 cups chopped green tomato
2 cups chopped onion
2 quarts water
1/2 cup salt
2 cups chopped carrot
2 cups chopped cauliflower
2 cups chopped celery
2 cups cut green beans
2 cups chopped chayote squash
1 quart cider vinegar
4 cups sugar
2 cups water
1/4 cup mustard seeds
2 tablespoons celery seeds
2 tablespoons ground turmeric


Combine first 7 ingredients in a large glass or ceramic container. Cover and refrigerate overnight. Drain and rinse in 3 cold water baths.

Combine carrot, cauliflower, celery, green beans, squash, and water to cover in a large stainless steel saucepan. Bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring frequently. Drain well.

Combine vinegar, sugar, 2 cups water, and spices in a stainless steel stockpot; stir well. Bring to a boil. Add reserved vegetable mixtures, mixing well. Return to a boil. Reduce heat; simmer 10 minutes, stirring frequently.

Pack relish into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling water bath 10 minutes.

Created date

February 2010