Garden Relish
Recipe: #13569
August 01, 2014
Categories: Snacks, Cucumber, Canning/Preserving, Fat Free, Gluten-Free Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"Old Iowa newspaper, recipe always read ball they did things different back in the day, if mixture appears a bit dry add more vinegar. Yield 4 pints."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (549.3 g)
- Calories 387.3
- Total Fat - 3.1 g
- Saturated Fat - 0.3 g
- Cholesterol - 1.4 mg
- Sodium - 14735.1 mg
- Total Carbohydrate - 62.5 g
- Dietary Fiber - 4 g
- Sugars - 53.8 g
- Protein - 21.8 g
- Calcium - 122 mg
- Iron - 3.4 mg
- Vitamin C - 29.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Chop all vegetables into 1/4 inch pieces. mix salt in veggies. Add cold water barely to cover. Let stand 4 hours in cool place. Drain.
Step 2
Put veggies and rest of ingredients into preserving kettle; let mixture boil 8 minutes
Step 3
Pour hot relish up to 1/4 top of hot sterilized jars.
Step 4
Wipe top, seal.
Step 5
Put domed lids screw bands tight (see told you it was old).
Tips
No special items needed.
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