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Summer Vegetable Relish

Yield 9 pints


  • 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.

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