Rummage Relish

Rummage Relish

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"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."
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13 h 25 m servings 395 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 95.6g
  • 31%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7038 mg
  • 282%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Prepare 8 pint jars with lids and rings by sterilizing and keeping hot. Set aside.
  3. 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.
  4. 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.



It's funny....this is the second recipe I've come across this week that I first saw in a 1963 cookbook published by the Farm Journal. (The other recipe is for Ambrosial Jam which is fabulous - p...

I made this last week and it turned out great! I cut the vegetables in the late evening and put it in the fridge overnight. The next morning it was ready to make into relish. This will be great...

This is a great recipe to use an abundance of green tomatoes. Here in Houston tomato season is over at the end of June, but we're still getting peppers and cukes, so everything except the cabbag...

I found this recipe in a 1943 WWII Ball Blue Book. I made it yesterday and it is fantastic! The yield was 10 + 1/2 pints after simmering and then draining some of the liquid off. I processed it ...

I made this recipe, added 1 teaspoon turmeric and 1 tablespoon of grated fresh ginger (instead of the dried ginger) also used whole cloves with 1 teaspoon allspice berries in cheesecloth. Other...

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