Total Calories: 691
* 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.
This Summer Vegetable Relish recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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