VEGETABLE RELISH | CHOW CHOW | HOW TO MAKE RELISH

I've been talking about this relish for a year, and promising to make a video on how I make it. In this video, we processed enough veggies to fill up a 21.5 quart canning pot which made 18 quarts and 1 pint of relish. Recipe below. Hope you try making it. It is delicious on hot dogs, potato salad, slaw, or just as a side garnish on your plate of good ole country cooking. You can make it cold or hot, depending on how much hot pepper you add. Cold is best for most uses.

All music used is from the YouTube Music Library
Blue Sky
In The Garden

Relish Recipe- makes 9 pints (I tripled the recipe in the video)

Bell Peppers- 12 large = 5 C
Onions- 7 large = 4 C
Cabbage- 1 Head = 4 C
Green Tomatoes- 10 = 4 C
Cayenne Pepper- 25
Granulated Pickling Salt- 1/2 C
Sugar- 6 C
Apple Cider Vinegar- 4 C
Water- 2 C
Mustard Seed- 2 Tb
Celery Seed- 1 Tb
Tumeric- 1- 1/2 tsp

Direction:
Cut up all vegetables with processor
Pour into a big pot
Add pickling salt, stir in good and refrigerate over night
Next morning, drain and rinse with fresh water
Mix vinegar, sugar, water, spices and heat up on stove top 15 min.
Mix vinegar sugar and spices solution with cut up veggies
Stir together good, and put on medium heat on stove top.
DO NOT use high heat.
Let the relish cook on med low (bubly) for 45 minutes
Pack hot relish into hot sterile jars, use butter knife or spatula tool to run down inside jar to remove air bubbles. Leave inch head space.
Use new seals/lids and hand tighten.
Place each jar into a water bath canner and cover with inch of water.
Process the boiling water bath for 10 minutes
Remove the jar and place on the counter to let cool down.
You should hear and see the lids seal.
All done