Eight Vegetable Relish Recipe

Name: Eight Vegetable Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts peeled cored chopped green tomatoes; 1 quart peeled cored chopped ripe tomatoes; 1 quart coarsely chopped cabbage; 3 cups chopped onions; 2 cups chopped celery; 1 cup peeled and chopped cucumber; 1 cup chopped green bell pepper; 1 cup chopped red bell pepper; 1/2 cup pickling salt; 2 quarts vinegar; 4 cups firmly packed brown sugar; 1 tablespoon celery seed; 1 tablespoon whole mustard seeds; 1 tablespoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 3 cloves garlic, minced

Servings: persons

2 quarts peeled cored chopped green tomatoes
1 quart peeled cored chopped ripe tomatoes
1 quart coarsely chopped cabbage
3 cups chopped onions
2 cups chopped celery
1 cup peeled and chopped cucumber
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/2 cup pickling salt
2 quarts vinegar
4 cups firmly packed brown sugar
1 tablespoon celery seed
1 tablespoon whole mustard seeds
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3 cloves garlic, minced

1
Add the first 8 ingredients to a very large bowl; gently stir to combine.
2
Add pickling salt; stir to combine.
3
Cover and let sit in a cool place for 12-18 hours; drain well and set aside.
4
Add the remaining ingredients to a 10-quart stock pot; simmer over medium heat for 10 minutes.
5
Add in the vegetable mixture; simmer over medium heat for 30 minutes, stirring every now and then.
6
Bring the mixture to a boil.
7
Immediately ladle relish into hot sterilized jars; leave 1/4 inch headspace.
8
Cover with lids and make sure bands are screwed on tightly.
9
Process in boiling water bath for 15 minutes.
10
Let cool.

1013

kcal

Calories

252

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 quarts peeled cored chopped green tomatoes, 1 quart peeled cored chopped ripe tomatoes, 1 quart coarsely chopped cabbage, 3 cups chopped onions, and more.

Yes, Eight Vegetable Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eight Vegetable Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions