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Budget.Gourmet's picture
  Cabbage 1 Medium, chopped
  Cucumbers 4 Cup (64 tbs), chopped
  Green peppers 6 , chopped
  Chopped green tomatoes 4 Cup (64 tbs)
  Pickling salt 1⁄4 Cup (4 tbs) (Curing and salt is washed away)
  Dry mustard 2 Teaspoon
  Cider vinegar 6 Cup (96 tbs)
  Sugar 2 1⁄2 Cup (40 tbs)
  Turmeric 1 Teaspoon
  Ginger 1 Teaspoon
  Mustard seed 1 Tablespoon
  Celery seed 1 Tablespoon
  Mixed spices 1 Tablespoon

Combine vegetables and mix with salt.
Cover and let stand overnight.
Drain juices.
Mix mustard with 1 tablespoon of vinegar into a smooth paste.
Add to remaining vinegar in a large, heavy kettle along with remaining ingredients, except cabbage mixture.
Simmer for 20 minutes; add cabbage mixture.
Simmer 10 minutes more.
Simmer remainder while packing relish into hot, sterilized jars.
Fill within 1/8 inch of the top, being certain liquid covers pickles.
Wipe jar lid clean and seal with sterilized ring and lid.
Repeat until all relish is used.

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