Fresh Garden Relish Recipes

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.

Steps:

• 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.

Steps:

• Grind the cabbages, carrots, onions and peppers in a food chopper (I grated), then add salt and let stand 2 hours.
• Place in a colander and drain.
• Wash if mixture is too salty.
• Add the vinegar, sugar, celery seed and mustard seed and stir well.
• Heat and pour into sterilized jars and seal.
• Variation: Instead of carrots, I used grated summer squash, green tomatoes and added 6-8 hot jalapeno peppers.

Steps:

• In a medium bowl, stir together the zucchini, onion, sugar, basil, red pepper, lemon juice, salt and pepper. Cover and refrigerate until serving.