You are here

Mustard Seed Relish

admin's picture
  Water 3 Cup (48 tbs)
  Finely chopped cabbage 3 Cup (48 tbs)
  Finely chopped cucumber 3 Cup (48 tbs)
  Finely chopped green sweet pepper 1 Cup (16 tbs)
  Finely chopped celery 1 Cup (16 tbs)
  Finely chopped onion 3⁄4 Cup (12 tbs)
  Chopped pimiento 1⁄2 Cup (8 tbs)
  Pickling salt 1⁄3 Cup (5.33 tbs)
  Vinegar 1 2⁄3 Cup (26.67 tbs)
  Water 3⁄4 Cup (12 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Mustard seed 2 Tablespoon

1 In a large bowl combine the 3 cups water, the cabbage, cucumber, sweet pepper, celery, onion, pimiento, and pickling salt; toss to mix thoroughly. Let stand 3 hours. Drain; rinse well with cold water. Drain again.
2 In a 4-quart kettle combine the vinegar, the 3/4 cup water, the sugar, and mustard seed. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Add drained vegetables. Return to boiling; reduce heat. Cook, uncovered, for 5 minutes more.
3 Ladle hot relish into hot, sterilized half-pint jars, leaving a 1/2 inch headspace. Wipe jar rims and adjust lids. Process jars in boiling-water canner for 10 minutes (start timing when water covering jars returns to boiling). Remove the jars from canner and cool jars on wire racks.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 21 Calories from Fat 2

% Daily Value*

Total Fat 0.21 g0.32%

Saturated Fat 0.02 g0.09%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 158.8 mg6.6%

Total Carbohydrates 4 g1.4%

Dietary Fiber 0.47 g1.9%

Sugars 3.6 g

Protein 0.37 g0.74%

Vitamin A 1.7% Vitamin C 12.9%

Calcium 0.8% Iron 0.82%

*Based on a 2000 Calorie diet


Mustard Seed Relish Recipe