end-of-the-garden relish

9 Oct

Inevitably, at the end of the season the vegetable garden contains some green tomatoes plus a bit of this and that, none of which is enough to do anything with.  This recipe comes from my friend Lucille, not only a great gardener but also a good friend, willing to share her considerable knowledge of gardening with a novice.  I believe the recipe was originally developed to make use of the many green tomatoes that form at the end of the growing season but don’t have a chance to ripen, but it’s good with just about any combination of fresh, finely chopped vegetables.  It calls for about 6 3/4 quarts of vegetables, but the recipe can be easily adjusted for larger/smaller amounts.

End of the Garden Relish  (yields 7 pints)

4 qt. peeled, cored, and chopped green tomatoes (about 32 medium)

2 qt. chopped cabbage

2 c.  sweet red peppers, chopped

1 c. onions, chopped

1/2 c salt

Sprinkle salt over vegetables; mix thoroughly and let stand 3 or 4 hours.  Drain, pressing to remove liquid.

In a large saucepan, combine:

1 1/2 c. brown sugar

2 T. mustard seed

1 T. celery seed

1 T. prepared horseradish (optional–I usually skip this)

4 1/2 c. vinegar

Simmer 15 minutes.  Add vegetables and heat to boiling.  Pack hot into pint-size jars and process 10 minutes in boiling water bath.

The result is a slightly sweet, slightly tart relish that’s good on hot dogs and burgers, as an accompaniment to a roast, or as a topping to dress up a plain torn lettuce salad.  For a finer chop, put vegetables through a food processor rather than chopping by hand.

(Click on any photo to enlarge it to screen size.)

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