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Rummage Relish

By: TAZZIEBP

"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."

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Cook Time:
55 Min

Ready In:
13 Hrs 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 pints

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
1/2 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
1/2 teaspoon ground cloves
2 quarts vinegar

Directions

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.