Eight Vegetable Relish: A Garden-Fresh Canning Delight
This vibrant and tangy Eight Vegetable Relish recipe is a delightful way to preserve the bounty of your garden for year-round enjoyment. A perfect blend of fresh vegetables, pickling spices, and a sweet and sour brine, this relish brings a wonderful crunch and a burst of flavors to any dish. Whether served with grilled meats, as a topping for sandwiches, or enjoyed with your favorite cracker, this relish is a must-have pantry staple for those who love homemade preserves.
Here’s how to make this satisfying vegetable relish from scratch, with a straightforward process and delicious results!
Recipe Overview:
- Preparation Time: 2 hours
- Cook Time: 55 minutes
- Total Time: 2 hours 55 minutes
- Yield: 9 pints
- Category: Vegetable
- Recipe Tags: Vegan, Canning, Quick (Under 4 Hours)
Ingredients
| Ingredient | Quantity |
|---|---|
| Green tomatoes | 2 |
| Ripe tomatoes | 1 |
| Cabbage | 1 |
| Onions | 3 |
| Celery | 2 stalks |
| Cucumber | 1 |
| Green bell pepper | 1 |
| Red bell pepper | 1 |
| Pickling salt | ½ cup |
| Vinegar (white or apple cider) | 2 cups |
| Brown sugar | 4 cups |
| Celery seed | 1 tablespoon |
| Whole mustard seeds | 1 tablespoon |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | 1 teaspoon |
| Ground cloves | ½ teaspoon |
| Garlic (minced) | 3 cloves |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 513.5 kcal |
| Total Fat | 1.3 g |
| Saturated Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 6382.7 mg |
| Carbohydrates | 118.4 g |
| Fiber | 6 g |
| Sugars | 107.9 g |
| Protein | 4.7 g |
Instructions
-
Prepare the Vegetables
Begin by prepping your vegetables for the relish. Slice the green tomatoes and ripe tomatoes into small, even pieces. Shred the cabbage, dice the onions, chop the celery, and slice the cucumber. For the peppers, remove the seeds and chop both the green bell pepper and red bell pepper into small pieces. -
Combine the Vegetables
In a very large mixing bowl, combine the green tomatoes, ripe tomatoes, cabbage, onions, celery, cucumber, green bell pepper, and red bell pepper. Stir the vegetables gently to combine them thoroughly. -
Add Pickling Salt
Sprinkle the pickling salt over the vegetable mixture and stir it in well. This will help draw out the moisture from the vegetables, which is essential for the pickling process. Once mixed, cover the bowl and let the vegetables sit in a cool, dry place for 12 to 18 hours. This step will allow the salt to work its magic, softening the vegetables and drawing out excess liquid. After the sitting period, drain the mixture thoroughly, ensuring that no excess liquid remains. -
Prepare the Brine
In a large 10-quart stockpot, add the vinegar, brown sugar, celery seed, whole mustard seeds, ground cinnamon, ground ginger, and ground cloves. Place the pot over medium heat and bring the brine to a simmer, stirring occasionally. Let it simmer for about 10 minutes, allowing the flavors to meld together and the sugar to dissolve. -
Add the Vegetable Mixture to the Brine
After simmering the brine, add the drained vegetable mixture to the pot. Stir everything together and continue to simmer over medium heat for about 30 minutes. Stir the mixture every 5 to 10 minutes to ensure that it cooks evenly and doesn’t stick to the bottom of the pot. -
Bring to a Boil
After the vegetables have simmered and softened, increase the heat and bring the entire mixture to a boil. Keep an eye on it, stirring occasionally to avoid burning. Once the mixture reaches a boil, allow it to boil for 2-3 minutes. -
Jar the Relish
Prepare your canning jars by sterilizing them in a hot water bath or in the oven. Once the jars are hot and ready, carefully ladle the hot relish into the jars, leaving about ¼ inch of headspace at the top. Use a clean, damp cloth to wipe the rims of the jars to remove any stray pieces of relish that could prevent a proper seal. -
Seal the Jars
Place sterilized lids on top of each jar and screw the bands on tightly, ensuring they are secure but not overly tight. -
Process in Boiling Water
Now, it’s time to process the jars to ensure they are sealed properly. Place the jars in a boiling water bath, ensuring that the water covers the jars by at least an inch. Boil the jars for 15 minutes to ensure they are properly sealed. -
Cool and Store
After processing, carefully remove the jars from the water bath and set them on a clean towel or cooling rack. Let them cool completely at room temperature. You’ll hear the satisfying “pop” of the jars sealing, which means your relish is safely preserved. Once the jars are cool, store them in a cool, dark place for up to one year.
Tips for Success:
- Choose Fresh Vegetables: The fresher your vegetables, the better your relish will taste. Use only crisp, firm vegetables to ensure the best texture and flavor.
- Adjust the Sugar and Vinegar: If you prefer a sweeter or more tangy relish, feel free to adjust the amount of brown sugar and vinegar to suit your taste.
- Experiment with Spices: While this recipe uses classic pickling spices, you can experiment by adding a touch of turmeric, chili flakes, or dill for a personal twist.
- Storage: Store the canned relish in a cool, dry place away from direct sunlight. Once opened, refrigerate the jar and consume within 2-3 weeks for optimal freshness.
This Eight Vegetable Relish is an excellent addition to any meal, perfect for picnics, barbecues, or just as a delightful snack on its own. It’s a fantastic way to use up those surplus garden vegetables and create a jar of goodness that you can enjoy throughout the year. The unique combination of sweet, tangy, and spicy flavors is sure to be a family favorite for generations to come!
