Apple and Chili Relish 15 large tomatoes 12 large cooking apples 4 green peppers 4 onions 2 1/2 cups sugar 2 cups vinegar 1 tablespoon of salt 1 teaspoon allspice, ground 1 teaspoon of cinnamon Put through food chopper and then cook until thick. Put in jars and seal.

Tomato Relish 1 gallon ripe tomatoes, peeled, chopped, and drained 6 green bell peppers 6 red bell peppers 3 hot peppers 6 onions 1 stalk celery 3 tablespoons salt 2 cups sugar 2 cups red vinegar 1/2 box pickling spice Chop all ingredients. Boil tomatoes and then drain off all the juice. Add other ingredients, except celery. Cook 25 minutes. Add celery and cook for 3 minutes. Seal in jars.

Pepper Relish 24 peppers – green or mixed 12 onions 2 cups vinegar 2 cups sugar 3 tablespoons salt Chop peppers and onions or grind coarsely. Cover with boiling water. Let stand for 5 minutes and drain. Add sugar, vinegar, and salt. Boil 5 minutes and then pack and seal.

Sweet Carrot Relish 8 carrots 2 medium sized heads cabbage 8 small onions 8 sweet red and green peppers 1/2 cup canning salt Seasoning 6 scant cups sugar 3 cups cider vinegar 1 teaspoon of celery seed 1 teaspoon of mustard seed Grind the vegetables in food chopper. Put in a large bowl and then add salt and let stand 2 hours. Drain and wash off salt, adding a cup of water to do it, mixing well. Add seasonings to drained vegetables. Put in sterilized jars and seal. Requires no cooking and keeps well.

Fresh Cucumber Relish 5 cups ground cucumbers 3 cups ground onion 3 cups celery, chopped 4 to 6 sweet peppers, ground 3/4 cup salt 1 1/2 quarts water 1 quart of white vinegar 3 cups sugar 2 teaspoons mustard seed 2 tablespoons celery seed Combine vegetables. Add salt and water, and let stand overnight. Drain. Heat vinegar, sugar, mustard, and celery seed to boiling point. Add vegetables and return to boiling point. Cook slowly for ten minutes. Seal in hot sterilized jars.

Best Corn Relish 10 cups fresh whole kernel corn 1 small head cabbage, shredded 6 medium onions, chopped 3 medium green peppers, chopped 2 medium sweet red peppers, chopped 1 quart of cider vinegar 4 cups sugar 2 teaspoons ground turmeric 2 teaspoons dry mustard 2 teaspoons celery seed 2 teaspoons salt In a large Dutch oven, combine corn, cabbage, onions, and peppers. In a bowl, stir together the remaining ingredients and then pour over vegetables. Bring to a boil, reduce heat, and simmer for 10 minutes. Ladle into hot sterilized jars, leaving 1/4-inch headspace. Adjust lids and then process … Continue reading →

Vidalia Relish 1 1/2 gallons ground Vidalia sweet onions 1/2 cup salt 1 quart of apple cider vinegar 1 teaspoon of Turmeric 1 teaspoon of pickling spice 1 teaspoon of pimento, chopped 4 1/2 cups sugar Grind onions to yield 2 1/2 gallons. Add 1/2 cup salt, let stand 30 minutes. Squeeze juice from onion-salt mixture and discharge juice. To onions, add vinegar, spices, pimento, and sugar. Bring to boil and cook for 30 minutes, stirring often. Pack both onions and cooking liquid to cover in hot pint jars, leaving 1/2 inch headspace. Remove air bubbles and wipe jar rims. … Continue reading →

Eggplant Relish 3 tablespoons olive oil 1 medium onion, chopped 2 garlic cloves, finely minced Kosher salt and freshly ground pepper 1 medium sized eggplant cut into 1/2-inch cubes 6 plum tomatoes, finely chopped 1/4 cup red wine vinegar 1/4 cup walnuts 1/4 cup pitted green olives, chopped 1/4 cup raisins 3 tablespoons sugar 2 tablespoons capers, drained 1/4 cup fresh flat-leaf parsley, chopped Heat oil in a large skillet over medium heat and then add onion. Season the onion with salt and pepper. Cook while stirring occasionally until the onion begins to soften, about 5 minutes. Add the garlic, … Continue reading →