Directions:
- Tie the cinnamon, cloves and allspice loosely in a square of cheesecloth.
- Combine vinegar with the bag of spices in a non-aluminum pan. Bring the vinegar to boiling, adjust the heat and simmer it, uncovered, for 15 minutes.
- Add the tomatoes, bring the mixture to a boil, then adjust the heat and simmer the mixture, partly covered, until it resembles a puree, about 30 minutes.
- Add the sugar, mustard seed, and Cayenne pepper. Pour the mixture into a bowl, cool and cover it, and let stand overnight at room temperature.
- Meanwhile, combine the cucumbers, red and green peppers, celery, and onion in a ceramic or stainless-steel bowl. Sprinkle the turmeric and salt over the vegetables, then add the 8 cups of water. Stir the mixture, cover it, and refrigerate overnight.
- Wash 7 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
- Drain the liquid from the salted vegetables and replace it with enough fresh cold water to cover them; let the vegetables soak for 1 hour, then drain them in a colander, pressing lightly.
- Return the vinegar/tomato mixture to pot and bring it to a boil over medium-high heat.
- Add the drained vegetables, then return the relish to a full boil, stirring frequently, and cook it, uncovered, over high heat, for 5 minutes. Remove the relish from the heat.
- Remove the spice bag from the relish; squeeze out all possible liquid from the bag into the pot, then discard the bag.
- Ladle the hot relish into 1 hot jar at a time, leaving 1/2-inch head space. Wipe rim with a clean damp cloth. Attach lid. Fill and close remaining jars. Process jars in a boiling water canner for 10 minutes. Yields 7 half-pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.12 Kcal (783 kJ) | ||
| Calories from fat | 3.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 1% | |
|---|---|---|---|
| Sodium | 4736.63mg | 197% | |
| Potassium | 386.14mg | 8% | |
| Total Carbs | 42.22g | 14% | |
| Sugars | 38.13g | 153% | |
| Dietary Fiber | 2.41g | 10% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 58.7mg | 98% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 20.5mg | 114% | |
| Calcium | 51.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 39.79 Kcal (167 kJ) | ||
| Calories from fat | 0.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 1% | |
|---|---|---|---|
| Sodium | 1007.21mg | 197% | |
| Potassium | 82.11mg | 8% | |
| Total Carbs | 8.98g | 14% | |
| Sugars | 8.11g | 153% | |
| Dietary Fiber | 0.51g | 10% | |
| Protein | 0.32g | 3% | |
| Vitamin C | 12.5mg | 98% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 4.4mg | 114% | |
| Calcium | 10.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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