All Recipes Side Dish Sauces and Condiments Recipes Relish Recipes

Ingredients

8 cups cored and chopped green tomatoes 4 cups peeled, cored and chopped red tomatoes 4 cups chopped cabbage 3 cups chopped onion 2 cups chopped cucumber 1 cup chopped green bell pepper 1 cup chopped red bell pepper ½ cup salt 4 cups brown sugar 1 tablespoon celery seed 1 tablespoon ground cinnamon 1 tablespoon mustard seed 1 teaspoon ground ginger 2 cloves garlic, minced ½ teaspoon ground cloves 2 quarts vinegar

Nutrition Info

394.9 calories carbohydrate: 95.6 g cholesterol: : - fat: 1.4 g fiber: 6.6 g protein: 5.3 g saturatedFat: 0.2 g servingSize: - sodium: 61.9 mg sugar: 85 g transFat: : - unsaturatedFat: : -

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.

8 pints

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.