Pulled straight from the family recipe notebook, this relish was Grandma's way of putting up the garden at the end of every summer. A big batch meant jars lined up on the counter, ready to share with neighbors and tuck away for winter.
Ingredients
- Vegetables
- 3 quarts green tomatoes, chopped
- 1 quart chopped onions
- 1 cauliflower
- 2 large cucumbers
- 1 bunch celery
- 10 red peppers
- Spice & Thickener Mix
- 1 cup flour
- 1/4 cup mustard seed
- 1 tbsp celery seed
- 1 tbsp turmeric
- 1 tsp dry mustard
- 1 tsp curry powder
- Brine
- 2 quarts vinegar
- 5½ cups sugar
Instructions
- Grind or chop all vegetables.
- Add 1 cup salt and let stand overnight.
- Drain well.
- Cook vegetables in weak vinegar (2 cups vinegar mixed with 1 cup water) until tender.
- Drain again.
- Add 2 quarts vinegar and 5½ cups sugar.
- Combine the spice and thickener mix and add to the pot.
- Boil until thick.
- Seal in bottles or canning jars.
