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End of Garden Relish

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Total Time
Prep: 45 min. + standing Process: 20 min.

By Taste Of Home Editorial Team

Recipe by Karen Stucky

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 25, 2023

Learn how to make this delicious relish from Grandma's kitchen. The vintage condiment will transform your burgers!

Canning Altitude

The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Test Kitchen Approved

End of Garden Relish

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Yield: 6 pints
Prep: 45 min
Cook: 20 min
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Ingredients

  • 7 large cucumbers, shredded
  • 3 large onions, finely chopped
  • 3 cups shredded carrots
  • 2 medium sweet red peppers, finely chopped
  • 5 tablespoons salt
  • 5 cups sugar
  • 3 cups white vinegar
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
Text Ingredients

Directions

  1. Toss first 5 ingredients; let stand 3 hours. Drain; squeeze and blot dry with paper towels.
  2. In a Dutch oven, mix sugar, vinegar, celery seed and mustard seed; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
  3. Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

Nutrition Facts

2 tablespoons: 8 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein.
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