End-of-Summer Relish Recipe
End-of-Summer Relish Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My family loves this relish and wants it on the table for every meal. My garden can barely keep up with demand.—Vivian Conner, Serbring, Florida
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. Cook: 1 hour + chilling
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. Cook: 1 hour + chilling

Ingredients

  • 4 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
  • 4 medium onions, quartered
  • 4 medium carrots, cut into 2-inch pieces
  • 2 medium cucumbers, peeled and cut into 2-inch pieces
  • 1 small head cabbage, cut into wedges
  • 2-3/4 cups white vinegar
  • 1 cup sugar
  • 3/4 cup water
  • 3 tablespoons salt
  • 1 tablespoon mustard seed
  • 1 tablespoon celery seed
  • Cooked sausage or meat of your choice

Directions

In a food processor, cover and process the vegetables in batches until finely chopped. Drain vegetables and discard liquid.
In a stockpot, bring vinegar, sugar, water, salt, mustard seed and celery seed to a boil. Add vegetables; return to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat. Yield: 12 cups.
Originally published as End-of-Summer Relish in Canning & Preserving 2014 Bookazine 2014, p102

Nutritional Facts

1/4 cup: 44 calories, 0 fat (0 saturated fat), 4mg cholesterol, 456mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 2g protein.

  • 4 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
  • 4 medium onions, quartered
  • 4 medium carrots, cut into 2-inch pieces
  • 2 medium cucumbers, peeled and cut into 2-inch pieces
  • 1 small head cabbage, cut into wedges
  • 2-3/4 cups white vinegar
  • 1 cup sugar
  • 3/4 cup water
  • 3 tablespoons salt
  • 1 tablespoon mustard seed
  • 1 tablespoon celery seed
  • Cooked sausage or meat of your choice
  1. In a food processor, cover and process the vegetables in batches until finely chopped. Drain vegetables and discard liquid.
  2. In a stockpot, bring vinegar, sugar, water, salt, mustard seed and celery seed to a boil. Add vegetables; return to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat. Yield: 12 cups.
Originally published as End-of-Summer Relish in Canning & Preserving 2014 Bookazine 2014, p102

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