End of Garden Relish

Name: End of Garden Relish
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6 pints
Ingredients: 7 large cucumbers, shredded; 3 large onions, finely chopped; 3 cups shredded carrots; 2 medium sweet red peppers, finely chopped; 5 tablespoons salt; 5 cups sugar; 3 cups white vinegar; 1 tablespoon celery seed; 1 tablespoon mustard seed

Total Time Prep: 45 min. + standing Process: 20 min.

Yield 6 pints

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Test Kitchen Approved

Learn how to make this delicious relish from Grandma's kitchen. The vintage condiment will transform your burgers!

Ingredients

7 large cucumbers, shredded
3 large onions, finely chopped
3 cups shredded carrots
2 medium sweet red peppers, finely chopped
5 tablespoons salt
5 cups sugar
3 cups white vinegar
1 tablespoon celery seed
1 tablespoon mustard seed

Directions

Toss first 5 ingredients; let stand 3 hours. Drain; squeeze and blot dry with paper towels.
In a Dutch oven, mix sugar, vinegar, celery seed and mustard seed; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

Nutrition Facts

2 tablespoons: 8 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein.

We dollop this tangy relish on burgers, hot dogs and salads. It’s a cool way to use up garden produce, and people love it at picnics and potlucks. —Karen Stucky, Freeman, South Dakota

Recipe Creator