About the Recipe
This ‘Fall Garden Relish’ recipe is designed to help you use up leftover bits and bobs from a vegetable garden in the late fall. You can of course also make it with the bargain autumn harvest-time priced veggies from your local green grocer or grocery store.
500 g cabbage (finely chopped. 1 pound / 4 cups / 1 quart. About 1 small head, or ¾ of a medium-head)
400 g cauliflower (finely minced. 3 cups / 24 oz / 1 medium head)
500 g green tomatoes (unpeeled, chopped. 2 cups / 18 oz / 4 medium)
350 g onion (finely chopped. 2 cups / 2 medium)
300 g green bell pepper (finely chopped. Measured after seeding, chopping. 2 cups / 10 oz)
150 g red bell pepper (finely chopped. Measured after seeding, chopping. 1 cup / 5 oz)
3 tablespoons pickling salt (OR non-bitter, non-clouding salt sub)
900 ml white vinegar (5% acidity or higher. 3 ¾ cups / 30 oz)
3 teaspoons celery seed
1 ½ teaspoons turmeric
700 g sugar (white. 2 ¾ cup / 24 oz)
3 teaspoons mustard powder
This ‘Fall Garden Relish’ recipe for home canning from the University of Georgia is designed to help you use up leftover bits and bobs from a vegetable garden in the late fall. You can of course also make it with the bargain autumn harvest-time priced veggies from your local green grocer or grocery store.
The recipe’s unassuming title is very deceptive, and its simple ingredient list has so little extra flavoring added in the way of spicing, that the first time you make it, you may not hold out much hope for it. But, somehow the light hand with the spicing is exactly right to let the complexity of the vegetable mixture shine through. It’s a tangy, crispy relish, with a fresh, moorish taste that definitely makes using up odds and sods into a delicious virtue, and may well become the jewel in the crown of your annual canning. And despite the unexciting name, it does make a great gift: people love this relish.
This recipe is another unique gem from the invaluable “So Easy to Preserve” put out by the University of Georgia.
You can easily double (or triple) the batch; just make sure it’s always piping hot before going into the jars to be canned.
Jar size choices: Either quarter-liter (½ US pint / 250 ml / 8 oz) OR half-liter (1 US pint / 500 ml/ 16 oz)
Processing method: Water bath or steam canning
Yield: 4 x half-liter (US pint) jars
Headspace: 2 cm (½ inch)
Processing time: 10 minutes either size jar
Prep veg and put into a large bowl.
Mix veg and either salt OR salt sub well and refrigerate veg mixture 4 to 6 hours or overnight. Toss a few times if desired.
While it is draining, put everything from the vinegar down to the dry mustard into a large pot. Mix, bring to a boil, then lower to a simmer for 10 minutes.
Add the drained veg. Bring to a boil, then lower to a simmer uncovered for 30 minutes.
After 10 minutes, bring back to a boil.
Pack hot into quarter-liter (½ US pint) jars or half-liter (US pint) jars.
Leave 2 cm (½ inch) headspace for either size jar.
Debubble, adjust headspace.
Wipe jar rims.
Put the lids on.
Process in a water bath or steam canner.
Process either size jar for 10 minutes; increase time as needed for your altitude.
Best after at least a month of jar time.
Don’t peel the tomatoes.
You can use any color of bell pepper (or sweet pepper); the suggested color combo is just for looks.
For the cabbage, you could use white cabbage, savoy cabbage or even red cabbage. In fact, you could try taking this to being a reddish relish by using red cabbage, red onion, and all red bell pepper.
For the sugar, you could dial the amount back, or use the same volume amount of granulated Splenda®, OR 3 teaspoons liquid stevia. We recommend Better Stevia liquid stevia .