When I was growing up, I always got to spend the last couple weeks of my summer vacation at my grandparents’ home in the country. Grandma was justifiably proud of her big backyard garden. She would send me out with a basket to find the last of the vegetables growing there, so she could make this relish that we all loved. Just a taste of it still brings back such memories!
8 c. green tomatoes, cored and chopped
4 c. red tomatoes, cored, peeled and chopped
4 c. cabbage, chopped
3 c. onions, chopped
2 c. celery, chopped
1 c. green peppers, chopped
1 c. red peppers, chopped
1 c. cucumbers, chopped
1/2 c. canning salt
2 32-oz. bottles white vinegar
4 c. brown sugar, packed
2 cloves garlic, minced
1 T. celery seed
1 T. mustard seed
1 T. cinnamon
1 t. ground ginger
1/2 t. ground cloves
8 1-pint canning jars and lids, sterilized
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