Homemade Rummage Relish Recipe

Ingredients

• 8 cups cored and chopped green tomatoes
• 4 cups peeled, cored and chopped red tomatoes
• 4 cups chopped cabbage
• 3 cups chopped onion
• 2 cups chopped cucumber
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 0.5 cup salt
• 2 quarts vinegar
• 4 cups brown sugar
• 1 tablespoon celery seed
• 1 tablespoon ground cinnamon
• 1 tablespoon mustard seed
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 0.5 teaspoon ground cloves

Instructions

1. In a large bowl, mix green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper. Add salt and ensure ingredients are well combined. Let the mixture sit in a cool place for 12 to 14 hours, then drain and rinse thoroughly.
2. Check 8 1-pint jars for any cracks and rings for rust, and discard any that are defective. Submerge the jars in simmering water until the relish is ready. Wash new, unused lids and rings in warm, soapy water.
3. In a large pot, combine vinegar, brown sugar, celery seed, cinnamon, garlic, mustard seed, ginger, and cloves. Bring the mixture to a boil, stirring until the sugar dissolves completely. Reduce the heat to low and simmer for 10 minutes. Add the prepared vegetables and cook for an additional 30 minutes.
4. Bring the vegetable mixture to a boil once more. Pack the hot relish into the hot, sterilized jars, leaving a ¼ inch space at the top. Securely place lids on top and screw on the rings tightly.
5. Place a rack at the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the boiling water, ensuring they are 2 inches apart using a jar holder. Add more boiling water to fully cover the jars by at least 1 inch. Bring back to a rolling boil, cover the pot, and process for 15 minutes.
6. Carefully remove the jars from the stockpot and allow them to rest several inches apart for 12 to 24 hours. Gently press the center of each lid with your finger to check that it doesn’t move up or down, ensuring a proper seal. Remove the rings for storage and store the jars in a cool, dark place.

Nutrition

• Calories: 395 kcal
• Fat Content: 1 g
• Fiber Content: 7 g
• Sugar Content: 85 g
• Sodium Content: 62 mg
• Protein Content: 5 g
• Carbohydrate Content: 96 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g