How to make it

  • Stem tomatoes then stem and seed peppers.
  • Peel and cut onions into quarters and cut cabbage into chunks.
  • Put all vegetables through coarse blade of food grinder or chop coarsely.
  • In large mixing bowl combine vegetables and salt then set bowl aside and let stand overnight.
  • Line a large sieve or colander with cheesecloth and pour in the vegetables.
  • Drain well then lift edges of the cheesecloth and squeeze to press out the liquid.
  • Combine vinegar and sugar in large preserving kettle.
  • Tie whole spices in a cheesecloth bag and add to the kettle.
  • Stir in ground spices and heat to boiling.
  • Add drained vegetables and heat to boiling then reduce heat and simmer 30 minutes.
  • Remove spice bag then ladle into hot jars to within 1/4" of tops.
  • Run a slim non metal tool down along the insides of jars to release any air bubbles.
  • Add additional relish if necessary to within 1/4" of tops.
  • Wipe tops and threads of jars with a damp clean cloth.
  • Put on lids and screw bands as manufacturer directs.
  • Process in a boiling water bath for 10 minutes.

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