Eight Vegetable Relish Recipes

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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

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

CHAKALAKA (SPICY VEGETABLE RELISH)



Chakalaka (Spicy Vegetable Relish) image

No one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Serve the chakalaka with grilled meats or fish, stews, rice...anything.

Provided by Hawa Hassan

Categories     South Africa     Vegetarian     Cabbage     Tomato     Onion     Ginger     Coriander     Side

Number Of Ingredients 15

2 tablespoons canola oil
1 small yellow onion, finely diced
2 garlic cloves, minced
1 Jalapeño, stemmed and minced
1 tablespoon minced ginger
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt, plus more as needed
1 small red bell pepper, stemmed, seeded, and finely diced
1 small yellow bell pepper, stemmed, seeded, and finely diced
3 large carrots, coarsely grated
½ small green cabbage, finely chopped (about 3 cups)
One 28-ounce can crushed tomatoes
2 tablespoons white vinegar or freshly squeezed lemon juice

Steps:

  • Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Stir in the onion, garlic, jalapeño, and ginger. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds. Stir in the bell peppers, carrots, cabbage, and tomatoes. Reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Turn off the heat, stir in the vinegar, and season the chakalaka to taste with salt. Let the chakalaka cool to room temperature and season it to taste one final time. Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.

EIGHT VEGETABLE RELISH



Eight Vegetable Relish image

Another recipe from my mom's canning collection. When your garden is in, this is a nice way to use up all those fresh vegetables.

Provided by ratherbeswimmin

Categories     Vegetable

Time 2h55m

Yield 9 pints

Number Of Ingredients 17

2 quarts peeled cored chopped green tomatoes
1 quart peeled cored chopped ripe tomatoes
1 quart coarsely chopped cabbage
3 cups chopped onions
2 cups chopped celery
1 cup peeled and chopped cucumber
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/2 cup pickling salt
2 quarts vinegar
4 cups firmly packed brown sugar
1 tablespoon celery seed
1 tablespoon whole mustard seeds
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3 cloves garlic, minced

Steps:

  • Add the first 8 ingredients to a very large bowl; gently stir to combine.
  • Add pickling salt; stir to combine.
  • Cover and let sit in a cool place for 12-18 hours; drain well and set aside.
  • Add the remaining ingredients to a 10-quart stock pot; simmer over medium heat for 10 minutes.
  • Add in the vegetable mixture; simmer over medium heat for 30 minutes, stirring every now and then.
  • Bring the mixture to a boil.
  • Immediately ladle relish into hot sterilized jars; leave 1/4 inch headspace.
  • Cover with lids and make sure bands are screwed on tightly.
  • Process in boiling water bath for 15 minutes.
  • Let cool.

Nutrition Facts : Calories 513.5, Fat 1.3, SaturatedFat 0.2, Sodium 6382.7, Carbohydrate 118.4, Fiber 6, Sugar 107.9, Protein 4.7

MIXED VEGETABLE RELISH



Mixed Vegetable Relish image

A mélange of vegetables soaks in apple cider vinegar for a sour condiment that'd be great at cookouts.

Yield Makes about 6 pints

Number Of Ingredients 12

4 large green tomatoes
2 green peppers, seeded
1 red pepper, seeded
1 pound white onions, peeled
2 large carrots, peeled
3 large cucumbers, peeled and seeded
1 large head cauliflower, separated into flowerets
7 tablespoons flour
7 tablespoons light brown sauce
1 teaspoon turmeric
3 tablespoons prepared mustard
3 cups cider vinegar

Steps:

  • Cut out the stem and end of the tomatoes. Grind all the vegetables together in a meat grinder, using the coarsest blade. Place in a large bowl. Cover with well-salted water and let stand overnight. The next day pour vegetables and brine into a large pot, bring to a broil and drain. Mix flour, sugar, turmeric and mustard in a pot, add the vinegar and cook over a medium heat, stirring constantly, until thickened. Add drained vegetables. Cook over low heat until mixture is fairly thick and vegetables tender. Ladle into hot, sterilized preserving jars, cover and seal.

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