Canning/ Meal Prep/ Recipes/ Spices & Sauces/ Vegetables

Garden Relish

canning garden relish
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Garden Relish is a family recipe of mine that has been passed down through generations. In fact, I wasn’t even aware that anyone had a different type of relish other than the kind your family makes from the end of the year garden in prep for the fall and upcoming winter. Since being an adult, I have tried store the bought relish but nothing compares to something that you know every ingredient was grown, prepared, and canned by you.

Now, not everyone has or can grow a garden (I’m in that boat right now) but there is something about the hands on process that make you appreciate this Garden Relish so much more. I hope that you find yourself making this recipe each year and spreading the love over some delicious deli beef hotdogs on a summer day.

ingredients for garden relish

Ingredients:

  • 4 Yellow Onions
  • 12 Green Bell Peppers
  • 6 Red Bell Peppers
  • 1 large head of Green Cabbage (minimum 4 cups worth)
  • 4 Medium Zucchini or if you can get your hands on Green Tomatoes these are an excellent substitute- you would need 4 cups worth
  • 1/2 cup Salt
  • 6 cups Sugar
  • 2 Tbsp Ground Mustard
  • 1 Tbsp Celery Seed
  • 1 1/2 tsp Turmeric Powder
  • 4 cups White Vinegar
  • 2 cups Water

Equipment:

  • Canning Jars with lids and rings
  • Food Grinder/ Processor/High Powered Blender

Directions:

Start by grinding the onions, zucchini or green tomatoes, cabbage, green and red bell peppers. I personally use my Vitamix Blender but you can easily use a food processor or food grinder. Mix all of the ground up vegetables together and the 1/2 cup of salt and allow to stand in the refrigerator overnight.

In the morning drain and rinse the ground up vegetables and drain one more time. Place all the ground vegetable back into your large stockpot and add in remaining ingredients and heat over medium heat slowly until it begins to simmer. Proceed to simmer for 3 minutes and remove from heat.

vegetables ground down and ready for cooking

Can the relish and seal in a water bath for 15 minutes. As long as they are completely sealed after 24 hours they will last in your pantry for years. If they have not completely sealed, you will need to remove the lid and re-can and seal again with the water bath until it does seal.

garden relish canned
canning garden relish

Garden Relish

This Garden Relish canning recipe preserves your summer vegetables all year long while tasting delicous on hot dogs, in salads and even deviled eggs.
Prep Time8 hrs
Cook Time30 mins
Total Time8 hrs 30 mins
Course: Sauce
Cuisine: American
Keyword: canning, vegetarian
Servings: 12 pint jars

Equipment

  • food grinder, high power blender, food processor
  • canning jars with lids and rings

Ingredients

  • 4 Yellow Onions
  • 12 Green Bell Peppers
  • 6 Red Bell Peppers
  • 1 large Green Cabbage minimum of 4 cups shredded
  • 4 medium Zucchini can use Green Tomatoes as a subsitute, need 4 cups worth
  • ½ cup Salt
  • 6 cups Sugar
  • 2 Tbsp Ground Mustard
  • 1 Tbsp Celery Seed
  • tsp Tumeric Powder
  • 4 cups White Vinegar
  • 2 cups Water

Instructions

  • Start by grinding the onions, zucchini or green tomatoes, cabbage, green and red bell peppers. I personally use my Vitamix Blender but you can easily use a food processor or food grinder. Mix all of the ground up vegetables together and the 1/2 cup of salt and allow to stand in the refrigerator overnight.
  • In the morning drain and rinse the ground up vegetables and drain one more time. Place all the ground vegetable back into your large stockpot and add in remaining ingredients and heat over medium heat slowly until it begins to simmer. Proceed to simmer for 3 minutes and remove from heat.
  • Can the relish and seal in a water bath for 15 minutes. As long as they are completely sealed after 24 hours they will last in your pantry for years if they have not completely sealed you will need to remove the lid and re-can and seal again with the water bath until it does seal.

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