This relish recipe from a friend is similar to giardiniera only sweeter. I have a certain sense of pride when giving jars as gifts knowing all the vegetables were raised in my own garden.—Linda Chapman, Meriden, Iowa
Recommended: How to Can
VERIFIED BY Taste of Home Test Kitchen
- 3 large onions, cut into wedges
- 3 medium green peppers, cut into 1-inch pieces
- 3 medium sweet red peppers, cut into 1-inch pieces
- 1/4 cup canning salt
- 6 celery ribs, cut into 2-inch lengths
- 6 medium carrots, cut into 1/2-inch slices
- 3 cups cauliflower florets
- 3 cups cut fresh green beans (2-inch lengths)
- 3 medium zucchini, cut into 1-inch slices
- 6 cups sugar
- 6 cups white vinegar
- 1/4 cup mustard seed
- 1/4 cup celery seed
- In a large bowl, combine the onions, peppers and canning salt. Cover and refrigerate overnight.
- Drain; place in a stockpot. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until tender. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Yield: 11 pints.
Originally published as Garden's Harvest Pickles in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p211
Reviews forGarden's Harvest Pickles
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 15, 2013
"We make this type of mixture also, but, I think there might be a mistake here! Is there no water in this recipe?"