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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
2 cups sliced cucumbers |
2 cups chopped cabbage |
2 cups chopped, seeded green pepper |
2 cups chopped green tomato |
2 cups chopped onion |
2 quarts water |
1/2 cup salt |
2 cups chopped carrot |
2 cups chopped cauliflower |
2 cups chopped celery |
2 cups cut green beans |
2 cups chopped chayote squash |
1 quart cider vinegar |
4 cups sugar |
2 cups water |
1/4 cup mustard seeds |
2 tablespoons celery seeds |
2 tablespoons ground turmeric |
Directions:
1. Combine first 7 ingredients in a large glass or ceramic container. Cover and refrigerate overnight. Drain and rinse in 3 cold water baths.
2. Combine carrot, cauliflower, celery, green beans, squash, and water to cover in a large stainless steel saucepan. Bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring frequently. Drain well.
3. Combine vinegar, sugar, 2 cups water, and spices in a stainless steel stockpot; stir well. Bring to a boil. Add reserved vegetable mixtures, mixing well. Return to a boil. Reduce heat; simmer 10 minutes, stirring frequently.
4. Pack relish into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling water bath 10 minutes.
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