Ingredients13 h 25 m servings 395
- 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.
Per Serving: 395 calories; 1.4 95.6 5.3 0 62 Full nutrition
ReviewsRead all reviews 7
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...
There was a sudden unforeseen weather change here in Chicago that I had a lot of green tomatoes and didn't know what to do with them when I bumped into this recipe while surfing the net. I foll...