Rummage Relish Recipe -
Rummage Relish Recipe
  • READY IN 13+ hrs

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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Ingredients Edit and Save

Original recipe makes 8 pints Change Servings
  • PREP

    30 mins
  • COOK

    55 mins

    13 hrs 25 mins


  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.
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Reviews More Reviews

Aug 19, 2010

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 - peaches, oranges, lemons, cantaloupe and pineapple - YUM). The point is I guess that classic recipes never die. Rummage Relish is just the thing for all of the green tomatoes in my garden.

Aug 09, 2010

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 on hot dogs or in potato salad. I made a half batch and ended up with 7 jelly jars of relish. I will make this again when I run out!


6 Ratings

Jul 01, 2013

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 cabbage and onions came fresh from the garden. I did salt the veggies and squeezed them dry, but did not rinse. I also cut the sugar in half as my family doesnt care for sweet relishes/pickles. Used a small food processor to roughly chop veggies. Wish I had a bigger one. Tasty, fragrant and visually appealing product. My house smells fantastic. Excellent spice combo/ flavors. This will be standard end of tomato season fare!

Oct 31, 2013

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 for 20 minutes. The jars are beautiful and worthy of gift giving.

Sep 04, 2014

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 ingredients as given in the recipe, but only used 3 cups of sugar and it was very sweet. Tasted it after it was finished and it was amazing. Absolutely the best.


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  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 95.6 g
  • 31%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.4 g
  • 2%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 7038 mg
  • 282%

* Percent Daily Values are based on a 2,000 calorie diet.

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