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Rummage Relish

Ingredients
  Cored chopped green tomato 2 Quart
  Peeled cored chopped ripe tomato 1 Quart
  Chopped cabbage 1 Quart
  Chopped onions 3 Cup (48 tbs)
  Chopped celery 2 Cup (32 tbs)
  Cucumber 1 Cup (16 tbs), chopped
  Chopped sweet green peppers 1 Cup (16 tbs)
  Chopped sweet red peppers 1 Cup (16 tbs)
  Salt 1⁄2 Cup (8 tbs)
  Brown sugar 4 Cup (64 tbs)
  Celery seed 1 Tablespoon
  Cinnamon 1 Tablespoon
  Mustard seed 1 Tablespoon
  Ginger 1 Teaspoon
  Cloves 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Vinegar 2 Quart
Directions

Combine vegetables; add salt and mix thoroughly.
Let stand 12 to 18 hours in a cool place; drain thoroughly.
Add sugar, spices and garlic to vinegar; simmer 10 minutes.
Add vegetables; simmer 30 minutes.
Bring to a boil.
Pack hot into hot jars, leaving 1/4-inch head space.
Adjust caps.
Process 15 minutes in boiling water bath

Recipe Summary

Cuisine: 
Fusion
Method: 
Boiled
Ingredient: 
Vegetable

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4688 Calories from Fat 140

% Daily Value*

Total Fat 17 g25.7%

Saturated Fat 2.2 g11%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6569.4 mg273.7%

Total Carbohydrates 1090 g363.2%

Dietary Fiber 86.1 g344.6%

Sugars 969.2 g

Protein 61 g122.5%

Vitamin A 547.6% Vitamin C 2101.7%

Calcium 159.7% Iron 165.9%

*Based on a 2000 Calorie diet

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Rummage Relish Recipe