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End-of-Summer Relish

Total Time

Prep: 45 min. Cook: 1 hour + chilling


12 cups

My family loves this relish and wants it on the table for every meal. My garden can barely keep up with demand.—Vivian Conner, Serbring, Florida
End-of-Summer Relish Recipe photo by Taste of Home


  • 4 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
  • 4 medium onions, quartered
  • 4 medium carrots, cut into 2-inch pieces
  • 2 medium cucumbers, peeled and cut into 2-inch pieces
  • 1 small head cabbage, cut into wedges
  • 2-3/4 cups white vinegar
  • 1 cup sugar
  • 3/4 cup water
  • 3 tablespoons salt
  • 1 tablespoon mustard seed
  • 1 tablespoon celery seed
  • Cooked sausage or meat of your choice


  1. In a food processor, cover and process the vegetables in batches until finely chopped. Drain vegetables and discard liquid.
  2. In a stockpot, bring vinegar, sugar, water, salt, mustard seed and celery seed to a boil. Add vegetables; return to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.

Nutrition Facts

1/4 cup: 44 calories, 0 fat (0 saturated fat), 4mg cholesterol, 456mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 2g protein.

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