Rummage Relish

Name: Rummage Relish
Prep time: 13 h 25 min
Cook time: 13 h 25 min
Total time: 13 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 946 milliliters brown sugar; 946 milliliters chopped cabbage; 1 Tbsp celery seed; 473 milliliters chopped cucumber; 2 cloves garlic, minced; 237 milliliters chopped green bell pepper; 2 liters cored and chopped green tomatoes; 1 Tbsp ground cinnamon; 1 teaspoons ground cloves; 1 teaspoon ground ginger; 1 Tbsp mustard seed; 710 milliliters chopped onion; 237 milliliters chopped red bell pepper; 118 milliliters salt; 946 milliliters peeled, cored and chopped red tomatoes; 2 liters vinegar

Rummage Relish might be just the side dish you are searching for. This gluten free and vegan recipe serves 8. One portion of this dish contains about 5g of protein, 1g of fat, and From preparation to the plate, this recipe takes roughly 13 hours and 25 minutes. If you like this recipe, you might also like recipes such as Relish the Summer: Sweet and Spicy Corn Relish, The Best Relish I've Ever Had, and Onion Relish.

Instructions

In a large bowl, combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper.

Ingredients you will need

Green Tomato

Green Pepper

Red Pepper

Cucumber

Tomato

Cabbage

Onion

Equipment you will use

Bowl

Mix with the salt and let stand for 12 to 14 hours in a cool place, if not the refrigerator.

Ingredients you will need

Salt

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.

Ingredients you will need

Mustard Seeds

Brown Sugar

Celery Seed

Cinnamon

Vinegar

Clove

Garlic

Ginger

Sugar

Equipment you will use

Pot

Add vegetables, and simmer for another 30 minutes.

Ingredients you will need

Vegetable

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.

Ingredients you will need

Vegetable

Water