This Pot Roast relish is a hearty side to a meaty meal. Full of flavor, fiber and vegetables, it’ll be hard to forget. Passed down to my Grandma from another Grandma in the 1950’s. Requires Sterile Canning. and overnight preparation.
Servings: 40 (1/3 C) Calories per serving: 140 Equipment: Canning jars (8 pints), chopping tool (blender or knife), large saucepan. Mixing bowl. Stirring spoon. Mixing bowl. Measuring cup and spoons. Canning funnel. Eight 1-pint jars.
- 4 C of yellow Onion, small dice
- 4 C of green Cabbage, small shred
- 4 C Green Tomato, diced
- 4 C green Pepper, small dice
- 2 C Red Pepper (hot or sweet, your preference), small dice
- 1/4 C table Salt
- 1 T Celery Seed
- 1/2 T Tumeric Powder
- 4 C Cider Vinegar
- 6 C Sugar
- Do the prep work. Chop and measure all the veggies et al.
- Day One. Mix the prepped onion, cabbage, tomato, and peppers into a mixing bowl. Sprinkle with the salt. Cover and place in the fridge overnight. The salt will draw out the liquid as the mixture sits overnight in the fridge.
- Day Two. Sterilize the eight 1-pint jars.
- Rinse and drain the vegetables, set aside.
- Add the remaining ingredients to a saucepan, bring to a boil. Whisk as it simmers to dissolve the sugar. Allow the liquid mixture to cool slightly.
- Add the rinsed and drained vegetable mixture to the jars, distributing evenly.
- Pour the liquid mix from the saucepan over the vegetables, distributing evenly. Place the jar lids.
- Finish the canning process with a 3 minute boil in the jars, then seal the jars, allow the jars to cool, then store.
- Can serve the relish chilled, warmed or at room temperature.
Bon Appetit!
