Taste of Home
End of Garden Relish
TOTAL TIME: Prep: 45 min. + standing Process: 20 min.
YIELD: 6 pints.
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
Ingredients
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7 large cucumbers, shredded
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3 large onions, finely chopped
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3 cups shredded carrots
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2 medium sweet red peppers, finely chopped
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5 tablespoons salt
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5 cups sugar
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3 cups white vinegar
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1 tablespoon celery seed
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1 tablespoon mustard seed
Directions
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1.
Toss first 5 ingredients; let stand 3 hours. Drain; squeeze and blot dry with paper towels.
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2.
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.
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3.
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.
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4.
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.
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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