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End of Garden Relish

We dollop this tangy relish on burgers, hot dogs and salads. It’s a cool way to use up garden produce, and people love it at picnics and potlucks. —Karen Stucky, Freeman, South Dakota
  • Total Time
    Prep: 45 min. + standing Process: 20 min.
  • Makes
    6 pints

Ingredients

  • 7 large cucumbers, shredded
  • 3 large onions, finely chopped
  • 3 cups shredded carrots
  • 2 medium sweet red peppers, finely chopped
  • 5 tablespoons salt
  • 5 cups sugar
  • 3 cups white vinegar
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed

Directions

  • Toss first 5 ingredients; let stand 3 hours. Drain; squeeze and blot dry with paper towels.
  • In a Dutch oven, mix sugar, vinegar, celery seed and mustard seed; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
  • Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Nutrition Facts
2 tablespoons: 8 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein.

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Reviews

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  • winterflower
    Sep 16, 2016

    I made this relish twice and is very good. It is quite sweet so second time reduced sugar to 3 cups and still excellent. Will be sure to make again next year.