Rummage Relish recipe
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Ingredients
- 8 cups cored and chopped green tomatoes 4 cups peeled, cored and chopped red tomatoes 4 cups chopped cabbage 3 cups chopped onion 2 cups chopped cucumber 1 cup chopped green bell pepper 1 cup chopped red bell pepper ½ cup salt 4 cups brown sugar 1 tablespoon celery seed 1 tablespoon ground cinnamon 1 tablespoon mustard seed 1 teaspoon ground ginger 2 cloves garlic, minced ½ teaspoon ground cloves 2 quarts vinegar
Nutrition Info
- 394.9 caloriescarbohydrate: 95.6 gcholesterol: : -fat: 1.4 gfiber: 6.6 gprotein: 5.3 gsaturatedFat: 0.2 gservingSize: -sodium: 61.9 mgsugar: 85 gtransFat: : -unsaturatedFat: : -
Directions Rummage Relish
Directions
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In a large bowl, combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper. Mix with the salt and let stand for 12 to 14 hours in a cool place, if not the refrigerator. Drain and rinse thoroughly.
Prepare 8 pint jars with lids and rings by sterilizing and keeping hot. Set aside.
In a large pot, combine the brown sugar, celery seed, cinnamon, mustard seed, ginger, garlic, cloves and vinegar. Bring to a boil, stirring to dissolve sugar. Simmer for 10 minutes. Add vegetables, and simmer for another 30 minutes.
Bring vegetables to a boil from a simmer and ladle into hot jars, leaving 1/4 inch headspace. Secure lids and rings. Process in a boiling water canner for 15 minutes. Cool to room temperature and refrigerate any jars that fail to seal properly.