Vegetable Relishceviche Recipes
EIGHT VEGETABLE RELISH
Another recipe from my mom's canning collection. When your garden is in, this is a nice way to use up all those fresh vegetables.
Provided by ratherbeswimmin
Categories Vegetable
Time 2h55m
Yield 9 pints
Number Of Ingredients 17
Steps:
- Add the first 8 ingredients to a very large bowl; gently stir to combine.
- Add pickling salt; stir to combine.
- Cover and let sit in a cool place for 12-18 hours; drain well and set aside.
- Add the remaining ingredients to a 10-quart stock pot; simmer over medium heat for 10 minutes.
- Add in the vegetable mixture; simmer over medium heat for 30 minutes, stirring every now and then.
- Bring the mixture to a boil.
- Immediately ladle relish into hot sterilized jars; leave 1/4 inch headspace.
- Cover with lids and make sure bands are screwed on tightly.
- Process in boiling water bath for 15 minutes.
- Let cool.
Nutrition Facts : Calories 513.5, Fat 1.3, SaturatedFat 0.2, Sodium 6382.7, Carbohydrate 118.4, Fiber 6, Sugar 107.9, Protein 4.7
MIXED VEGETABLE RELISH
A mélange of vegetables soaks in apple cider vinegar for a sour condiment that'd be great at cookouts.
Yield Makes about 6 pints
Number Of Ingredients 12
Steps:
- Cut out the stem and end of the tomatoes. Grind all the vegetables together in a meat grinder, using the coarsest blade. Place in a large bowl. Cover with well-salted water and let stand overnight. The next day pour vegetables and brine into a large pot, bring to a broil and drain. Mix flour, sugar, turmeric and mustard in a pot, add the vinegar and cook over a medium heat, stirring constantly, until thickened. Add drained vegetables. Cook over low heat until mixture is fairly thick and vegetables tender. Ladle into hot, sterilized preserving jars, cover and seal.
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