Fall Garden Relish


Quantity: 4 pints

Jar size: Pints


1 quart chopped cabbage (about 1 small head)

3 cups chopped cauliflower (about 1 medium head)

2 cups chopped green tomatoes (about 4 medium)

2 cups chopped onions

2 cups chopped sweet green peppers (about 4 medium)

1 cup chopped sweet red peppers (about 2 medium)

3¾ cups vinegar (5%)

3 tablespoons canning salt

2¾ cups sugar

3 teaspoons celery seed

3 teaspoons dry mustard

1½ teaspoons turmeric


1. Combine washed chopped vegetables; sprinkle with the 3 tablespoons salt. Let stand 4 to 6 hours in the refrigerator. Drain well.

2. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

3. Combine vinegar, sugar and spices; simmer 10 minutes.

4. Add vegetables; simmer another 10 minutes. Bring to a boil.

5. Pack boiling hot relish into hot jars, leaving ½ inch headspace.

6. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

7. Process jars immediately in a Boiling Water Canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft



10 min


20 min

Source: So Easy to Preserve, 5th ed. 2006