Rummage Relish Recipes

RUMMAGE RELISH

Rummage Relish image

This recipe has a mixture of red and green tomatoes plus a few other vegetables to make a zesty relish that tastes great on sandwiches.

Provided by TAZZIEBP

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 13h25m

Yield 8

Number Of Ingredients 16

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
½ cup salt
4 cups brown sugar
1 tablespoon celery seed
1 tablespoon ground cinnamon
1 tablespoon mustard seed
1 teaspoon ground ginger
2 cloves garlic, minced
½ teaspoon ground cloves
2 quarts vinegar

Steps:

In a large bowl, combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper. Mix with the salt and let stand for 12 to 14 hours in a cool place, if not the refrigerator. Drain and rinse thoroughly.
Prepare 8 pint jars with lids and rings by sterilizing and keeping hot. Set aside.
In a large pot, combine the brown sugar, celery seed, cinnamon, mustard seed, ginger, garlic, cloves and vinegar. Bring to a boil, stirring to dissolve sugar. Simmer for 10 minutes. Add vegetables, and simmer for another 30 minutes.
Bring vegetables to a boil from a simmer and ladle into hot jars, leaving 1/4 inch headspace. Secure lids and rings. Process in a boiling water canner for 15 minutes. Cool to room temperature and refrigerate any jars that fail to seal properly.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 95.6 g, Fat 1.4 g, Fiber 6.6 g, Protein 5.3 g, SaturatedFat 0.2 g, Sodium 61.9 mg, Sugar 85 g

CUCUMBER RELISH

Cucumber Relish image

This is a sweet pickle relish similiar to what you can buy in the grocery store. (Better, I think) Can be used for Hot Dogs, Potato salad or any recipe calling for Sweet relish or salad cubes. Easy to make

Provided by Brenda Hall

Categories Vegetable

Time 5h5m

Yield 5-6 Pints

Number Of Ingredients 10

Ingredients

4 cups ground unpeeled cucumbers (about 4)
1 cup ground green pepper (about 2)
1/2 cup ground red pepper (about 1)
1 tablespoon celery seed
3 cups ground onions
3 cups finely diced celery
1/4 cup salt
3 1/2 cups sugar
2 cups white vinegar
1 tablespoon mustard seeds

Steps:

Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
Sprinkle with salt.
Cover with cold water, let stand 4 hours.
Drain thoroughly in colander, press out all excess liquid.
Combine sugar, vinegar, celery seed,& mustard seed.
Bring to a boil, stirring until sugar is dissolved.
Stir in drained vegetables, simmer 10 minutes.
Pack into jars to within 1/2 inch of the top.
Put on cap, screw band firmly tight.
Process in boiling water bath 10 minutes.
Yield 5-6 pints.

Nutrition Facts : Calories 644.5, Fat 1.2, SaturatedFat 0.2, Sodium 5722.6, Carbohydrate 157.8, Fiber 4.1, Sugar 148.1, Protein 3

RUMMAGE RELISH

RUMMAGE RELISH image

Categories Pepper Vegetable Tomato

Number Of Ingredients 16

Ingredients

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

Steps:

In a large bowl, combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper. Mix with the salt and let stand for 12 to 14 hours in a cool place, if not the refrigerator. Drain and rinse thoroughly.
Prepare 8 pint jars with lids and rings by sterilizing and keeping hot. Set aside.
In a large pot, combine the brown sugar, celery seed, cinnamon, mustard seed, ginger, garlic, cloves and vinegar. Bring to a boil, stirring to dissolve sugar. Simmer for 10 minutes. Add vegetables, and simmer for another 30 minutes.
Bring vegetables to a boil from a simmer and ladle into hot jars, leaving 1/4 inch headspace. Secure lids and rings. Process in a boiling water canner for 15 minutes.
Cool to room temperature and refrigerate any jars that fail to seal properly.

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