Yield: 9 servings
Measure | Ingredient |
---|---|
2 mediums | Green tomatoes; coarse chop |
1 medium | Ripe tomato; coarse chop |
½ small | Green cabbage, coarse chop |
2 eaches | Red bell peppers; chopped |
2 eaches | Green bell peppers; chopped |
2 eaches | Celery ribs; chopped |
2 eaches | Onions; chopped |
½ each | Peeled cucumber; chopped |
5 tablespoons | Pickling salt |
1 cup | Packed light brown sugar |
2¾ cup | Cider or white vinegar |
This is an excellent relish for using up excess garden produce left at the end of the summer. It's good with meat and poultry and with a sharply flavored cheese, such as a mature cheddar. Makes nine ½ pint jars.
Layer tomatoes, cabbage, bell peppers, celery, onions and cucumber with the salt in a large non-aluminum bowl. Let stand overnight to draw out the moisture.
Drain the vegetables in a sieve, pressing them to remove as much liquid as possible. rinse in the sieve under cold running water, drain again, and pat dry on paper towels. Put the vegetables into a large, non-aluminum saucepan. Add the sugar and vinegar; stir to mix.
Simmer the mixture for 1 hour or until the vegetables are tender and the sauce has thickened.
Meanwhile, wash 9 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Spoon the relish into one hot jar at a time, leaving ½ inch head space. Wipe jar rim and threads with a clean, damp cloth. Attach lid.
fill and close remaining jars.
Process in a boiling water bath canner for 10 minutes.
Source: Clearly Delicious by Elizabeth Lambert Ortiz Published in the Oregonian FoodDay; Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-11-95