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canning garden relish

Garden Relish

  • Total Time: 8 hours 30 minutes
  • Yield: 12 pint jars 1x


This Garden Relish canning recipe preserves your summer vegetables all year long while tasting delicous on hot dogs, in salads and even deviled eggs.


  • 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
  • 1½ tsp Tumeric Powder
  • 4 cups White Vinegar
  • 2 cups Water


  1. 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.
  2. 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.
  3. 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.
  • Prep Time: 8 hours
  • Cook Time: 30 minutes
  • Category: Sauce
  • Cuisine: American

Keywords: canning, vegetarian