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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 66 |
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This relish recipe from a friend is similar to giardiniera only sweeter. I have a certain sense of pride when giving jars as gifts knowing all the vegetables were raised in my own garden.Linda Chapman, Meriden, Iowa Ingredients:
3 large onions, cut into wedges |
3 medium green peppers, cut into 1-inch pieces |
3 medium sweet red peppers, cut into 1-inch pieces |
1/4 cup canning salt |
6 celery ribs, cut into 2-inch lengths |
6 medium carrots, cut into 1/2-inch slices |
3 cups cauliflower florets |
3 cups cut fresh green beans (2-inch lengths) |
3 medium zucchini, cut into 1-inch slices |
6 cups sugar |
6 cups white vinegar |
1/4 cup mustard seed |
1/4 cup celery seed |
Directions:
1. In a large bowl, combine the onions, peppers and canning salt. Cover and refrigerate overnight.
2. Drain; place in a stockpot. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until tender. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Yield: 11 pints.
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