End Of The Garden Relish Recipes

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END-OF-SUMMER RELISH

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

Provided by Taste of Home

Time 1h45m

Yield 12 cups.

Number Of Ingredients 12



End-of-Summer Relish image

Steps:

  • 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.

Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 456mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 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

GARDEN TOMATO RELISH

What a great way to use your garden harvest-and have a tasty relish on hand for hotdogs, hamburgers and other dishes. Why not share a jar with a friend or neighbor? -Kelly Martel, Tillsonburg, Onario

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 10 pints.

Number Of Ingredients 14



Garden Tomato Relish image

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers., Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag., Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.

Nutrition Facts :

10 pounds tomatoes
3 large sweet onions, finely chopped
2 medium sweet red peppers, finely chopped
2 medium green peppers, finely chopped
2 teaspoons mustard seed
1 teaspoon celery seed
4-1/2 cups white vinegar
2-1/2 cups packed brown sugar
3 tablespoons canning salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg

END OF THE GARDEN RELISH

This came from my mom, who got it from her mom. I like it because it has a great balance of sweet and sour, unlike store bought relishes that are either way too sweet or way to sour.

Provided by Bruce Casey Lau

Categories     Onions

Time 3h15m

Yield 12 Pints

Number Of Ingredients 11



End of the Garden Relish image

Steps:

  • Finely chop onions, cabbage, tomatoes, and peppers.
  • This can be either with a food processor or with a blender.
  • Chunk the vegetables to fill the blender ½ full, then filling with water.
  • Combine salt and vegetables in a large pot with enough water to cover and let sit over night.
  • Squeeze as much of the water out as possible.
  • You can use cheesecloth for this.
  • For low sodium version the mixture can be rinsed and drained well.
  • Combine sugar, celery seed, vinegar, and water.
  • Bring to a boil.
  • Add vegetables and food coloring to give it a more appealing appearance.
  • Bring to a boil.
  • Either continue to slow boil for 15 minutes then add to jars and seal, or add to jars and process using a water bath canner.

Nutrition Facts : Calories 532.1, Fat 0.9, SaturatedFat 0.2, Sodium 4753.9, Carbohydrate 130.3, Fiber 7.7, Sugar 117, Protein 5.1

3 lbs onions
1 medium cabbage
10 green tomatoes
12 green peppers
6 red sweet peppers
1/2 cup salt
6 cups sugar
1 tablespoon celery seed
4 cups vinegar
2 cups water
15 drops green food coloring (aprox)

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