Garden Relish With Cucumbers and Green Tomatoes

Garden Relish With Green Tomatoes and Cucumbers
Photo: Diana Rattray
Ratings (7)
  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Yield: 6 Pints (192 Servings)
Nutritional Guidelines (per serving)
13 Calories
0g Fat
3g Carbs
0g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious garden relish recipe is made with cucumbers, green tomatoes, onions, and peppers. The relish is easy to make with a grinder or food processor, and it makes a wonderful hot dog relish. Or, use the relish in salads or in a tartar sauce or similar sauce.

This is an excellent way to use late garden vegetables.

Ingredients

  • 8 bell peppers (red and green, ground or finely chopped in food processor)
  • 4 cups green tomatoes (ground or finely chopped in food processor)
  • 4 cups pickling cucumbers (ground or finely chopped in food processor)
  • 3 cups onions (ground or finely chopped in food processor)
  • 3 1/2 cups cider vinegar
  • 2 cups sugar
  • 2 tablespoons pickling salt
  • 2 tablespoons mustard seeds
  • 1 teaspoon celery seeds
  • 2 tablespoons mixed pickling spices (in a tied cheesecloth bag)

Steps to Make It

  1. Prepare the work area, canner, jars, and lids. See preparing jars for canning and boiling water processing.

  2. Prepare the vegetables; drain off excess liquids.

  3. Combine the vegetables in a large stainless steel or enamel-lined kettle.

  4. Stir in 1 3/4 cups of the vinegar. Place over medium-high heat and bring to a boil. Continue boiling, stirring frequently, for 30 minutes.

  5. Drain and discard liquids.

  6. Add the remaining 1 3/4 cups vinegar, the sugar, salt, celery seeds, and mustard seeds. Add the cheesecloth bag with mixed pickling spices. Bring to a boil.

  7. Reduce heat to medium-low and simmer for 5 minutes.

  8. Fill hot, prepared jars, leaving 1/2-inch headspace.

  9. Clean jar rims and fit with lids and rings. Process in a covered boiling-water bath canner for 10 minutes.

  10. Turn off heat, remove the cover, and let jars stand in the hot water for 5 minutes. Remove to a rack to cool completely.

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