Summer Vegetable Relish

Serves: 7
Total Calories: 691


* See note below.
5 cups green bell peppers ground (about 7)
4 cups tomatoes green, ground (about 5 large)
4 cups onions ground (about 5 medium)
4 cups cabbage ground (about 1/2 medium head)
3 cups sweet red peppers ground (3 large)
1/2 cup pickling salt
6 cups sugar
4 cups cider vinegar
2 cups water
2 tablespoons mustard seeds
1 tablespoon celery seeds
1 1/2 teaspoons turmeric


* For a colorful blend, grind your vegetables using a medium blade, then measure before proceeding. Combine vegetables and pickling salt in large non-metallic bowl and let stand overnight. Drain vegetables and thoroughly rinse under cold water drain again and press out water. Combine remaining ingredients pour over vegetabes in large kettle. Bring to boil and boil gently for 5 minutes. Ladle into hot jars (half-pints or pints), leaving 1/2 inch headspace. Adjust lids and process in boiling water bath for 15 minutes.

Note: For altitude adjustment, add 1 additional minute to processing time in water bath for each 1,000 feet above sea level.

Nutritional Facts:

Serves: 7
Total Calories: 691
Calories from Fat: 0

This Summer Vegetable Relish recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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