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Canning & Preserving Recipes: Vegetable Relish

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Vegetable Relish
Makes about 7 (16 oz) pints or 14 (8 oz) half pints

View half-serving recipe >

You will need:
 8 medium tomatoes, cored, peeled, and quartered
 6 medium zucchini, peeled and quartered lengthwise
 5 large sweet green peppers, stems and seeds removed, cut into chunks
 2 medium onions, cut into quarters
 4 cloves garlic
 2 cups vinegar
 2 cups sugar
 1 cup water
 2 teaspoons mustard seed
 1/2 teaspoon celery seed
 2 bay leaves
 1/2 teaspoon pepper
 7 (16 oz) pint or 14 (8 oz) half pint Plastic Ball® Freezer Jars

Directions:
1.) CHOP tomatoes, zucchini, green peppers, onion and garlic in a food processor or blender. Drain.
2.) PLACE vegetables in a large glass or plastic container. Sprinkle with salt and let stand 24 hours in the refrigerator. Rinse and drain well.
3.) COMBINE vinegar, sugar, water and spices. Bring mixture to a boil, stirring to dissolve sugar. Stir in vegetables. Return to a boil. Remove from heat.
4.) COOL relish to room temperature, about 30 minutes.
5.) LADLE relish into clean jars to fill line. Remove air bubbles. Twist on lids. Label.
6.) FREEZE up to 1 year.

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