Garden Surplus Sweet Relish

Printable 1 page recipe here

Ingredients:

• 4 dozen average sized vegetables or enough to make 40 cups chopped

(onions, peppers, cucumbers, green tomatoes, zucchini, cabbage & garlic)

Cabbage & large zucchini can yield over 10 cups of chopped veg.

• 4 cups vinegar
• 2 cups water
• 6 cups sugar 
• 3 TBS salt

Wash and chop all vegetables to make about 40 cups.

Put in a large stock pot.

Boil water in another stock pot and pour over the vegetables.

Let set 30 minutes.

Then drain and press out liquid with a towel.

Make brine in the empty stock pot with the vinegar, water, sugar and salt. Heat until dissolved. 

Then add softened vegetables to the brine.

Bring to a boil, and boil 30 minutes or until not crunchy to taste.

Ladle into hot, sterile canning jars, leaving a 1/2 inch headspace with liquid on top. 

Wipe rims with microfiber and add lids and rings.
Boiling water process for 10 minutes.

Use the relish for potato salad, deviled eggs, tuna salad, egg salad, hot dogs, brats etc. 

 

Instructional video on Youtube: https://youtu.be/ZxCDi3MiMz4

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