Harvest Jewels Sweet Relish Recipe
This vibrantly colored mixed sweet pickle has evolved over the years into a delightful and colorful side dish. The combination of beans, peppers, and spices creates a visually stunning relish that’s both flavorful and versatile. Perfect for pairing with fried foods, pork, or even turkey, this relish offers a great alternative to cranberry sauce for those who prefer a sweeter, tangier accompaniment. The recipe allows for customization based on available ingredients, offering flexibility in bean choices and vegetable variations.
Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Yield: 15 pints
Servings: 100
Category: Free Of…, Canning, For Large Groups
Keywords: Sweet Relish, Canning, Vegetable Relish, Bean Relish, Harvest Relish, Pickle, Side Dish, Turkey Relish
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 6 quarts |
| Dried Navy Beans | 1 cup |
| Dried Kidney Beans | 1 cup |
| Lima Beans | 2 cups |
| Green Beans | 1 cup |
| Cauliflower Florets | 1 cup |
| Celery | 1 stalk |
| Green Bell Pepper | 1 |
| Red Bell Pepper | 1 |
| Banana Pepper | 1 |
| Corn Kernels | 1 cup |
| Sugar | 1 ¼ cups |
| White Vinegar | 6 cups |
| Mustard Seeds | 1 tablespoon |
| Celery Seeds | 1 tablespoon |
| Cinnamon Sticks | 2 pieces |
| Whole Cloves | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 160 |
| Fat | 0.3g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 31.6mg |
| Carbohydrates | 38.5g |
| Fiber | 1.9g |
| Sugar | 32.7g |
| Protein | 1.7g |
Instructions
-
Preparing the Beans:
- In a large, heavy saucepan (4 quarts or more), bring 2 quarts of water to a boil over high heat.
- Add the dried kidney and navy beans to the boiling water and cook uncovered for about 2 minutes. The water should cover the beans by at least 2 inches, so if necessary, add more water.
- Turn off the heat and let the beans soak for 1 hour.
- After soaking, bring the water to a boil again, then reduce the heat to low and simmer partially covered for about 1.5 hours, or until the beans are tender. Keep an eye on the water level, adding more boiling water if needed.
- Once the beans are tender, drain them through a fine sieve, discarding the cooking liquid, and set the beans aside.
-
Cooking the Vegetables:
- In a large 8 to 10-quart pot, bring the remaining 4 quarts of water to a full boil.
- Using a pasta insert (if available), drop in the lima beans. When the water returns to a boil, cook the beans for about 20 to 30 minutes, or until they are tender but still firm to the bite. Once cooked, remove the beans from the water with a slotted spoon and rinse under cold water, or plunge them into a pan of ice water. Drain and set aside in a large 10-quart pot.
- Return the water to a full boil and drop in the green and wax beans a handful at a time to ensure the water doesn’t stop boiling. Cook for 8 to 10 minutes, then drain and add them to the large pot with the lima beans.
- Repeat this process with the cauliflower (cook for 9 minutes), celery (cook for 6 minutes), and peppers (cook in 3 batches for 5 minutes). Lastly, add the corn kernels and cook for 4 minutes. After each batch, drain the vegetables and add them to the large pot with the previously cooked beans.
-
Making the Pickling Syrup:
- In a 5 to 6-quart non-reactive saucepan, combine the sugar, white vinegar, mustard seeds, celery seeds, cinnamon sticks, and whole cloves. Tie the cinnamon sticks and cloves in a small piece of cheesecloth for easy removal later.
- Bring the mixture to a boil over high heat, stirring occasionally until the sugar dissolves. Let it boil for about 5 minutes, then remove the pan from the heat and discard the cheesecloth containing the spices.
-
Assembling the Relish:
- Gently combine the cooked dried beans with the vegetables in the large pot, mixing carefully to avoid crushing the beans.
- Pack the vegetable and bean mixture into sterilized jars, dividing it evenly between the jars.
- Ladle the hot syrup over the vegetables a few spoonfuls at a time. Allow the syrup to trickle down to the bottom of each jar before adding more, ensuring the vegetables are evenly coated.
- Fill the jars to within ¼ inch of the rim, then top with sterilized lids and rings.
-
Canning the Relish:
- Process the jars in a water bath canner for 15 minutes. Once the jars are processed, remove them from the canner and allow them to cool completely before storing.
Tips for Success:
- If you can’t find yellow wax beans, substitute them with more green beans, and replace the green sweet peppers with yellow ones to maintain the color balance.
- If you come across Gypsy peppers, use them in place of the green and red bell peppers. These long, multi-colored peppers add a stunning visual element to the relish. Be sure to cut them into rings and remove the seeds. Since Gypsy peppers have thinner walls, cook them only for about 2 minutes.
- Adjust the types of beans used based on availability. Kidney beans are excellent for their color, but white beans can be substituted with pintos, black beans, or a mix for variety.
Serving Suggestions:
This Harvest Jewels Sweet Relish is perfect for large gatherings, especially during the holidays or summer barbecues. It pairs beautifully with:
- Fried Foods: The tangy and sweet flavor of the relish complements the crispiness of fried chicken, fish, or pork chops.
- Roast Meats: Serve it alongside turkey, ham, or pork roast for a fresh, flavorful contrast to rich meats.
- As a Side Dish: Its colorful and vibrant appearance makes it a great addition to salads, sandwiches, or simply as a side dish for any meal.
This delightful relish can also be enjoyed straight from the jar, offering a burst of color and flavor any time you need a quick snack or a vibrant condiment.
