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.

Gallery

Recipe Summary

prep:
30 mins
cook:
55 mins
additional:
12 hrs
total:
13 hrs 25 mins
Servings:
8
Yield:
8 pints
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

395 calories; protein 5.3g 11% DV; carbohydrates 95.6g 31% DV; fat 1.4g 2% DV; cholesterol 0mg; sodium 61.9mg 3% DV. Full Nutrition
Advertisement

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2010
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. Read More
(33)
13 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/19/2010
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. Read More
(33)
Rating: 5 stars
08/09/2010
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! Read More
(23)
Rating: 5 stars
07/01/2013
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! Read More
(8)
Advertisement
Rating: 5 stars
10/31/2013
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. Read More
(6)
Rating: 5 stars
09/05/2014
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. Read More
(2)
Rating: 5 stars
09/28/2016
I did not have quite the same ingredients as last year but I cant tell the difference in the great taste. It will be one of my favorites Read More
Advertisement
Rating: 5 stars
09/28/2019
Delicious. Made it just as the recipe called for. I did add more hot peppers as we like hot. It’s perfect. Read More
Rating: 5 stars
08/03/2019
This is also known as Piccalilli Relish. The first time I had it it was made by my Great-Grandmother and Grandmother in the early 70s. My mother and I have been making it since she passed bc it is so good and nothing can be found comparable in the grocery stores even though the label may say Piccalilli Relish or Piccalilli Pickle. The store bought versions are terrible compared to this homemade relish. Read More
Rating: 5 stars
11/29/2016
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 followed the instructions with all the ingredients and spices listed and oh boy! It was the best relish recipe I ever had. I intend to plant more tomatoes in late summer next year so I can harvest more green tomatoes and make more of this delightful relish and maybe add some hot peppers too. I just wish I could have shared this recipe with my mom and my aunts who were great cooks during their times back in the day. Thank you so much for posting. Read More
Advertisement