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Home / Relish / Fall Garden Relish

Fall Garden Relish

Filed Under: Relish, Seasonal Fall Tagged With: Cabbage, Cauliflower, Green tomatoes

Fall Garden Relish 01

This ‘Fall Garden Relish’ recipe for home canning from the University of Georgia is designed to help you use up leftover bits and bobs from a vegetable garden in the late fall. You can of course also make it with the bargain autumn harvest-time priced veggies from your local green grocer or grocery store.

The recipe’s unassuming title is very deceptive, and its simple ingredient list has so little extra flavouring added in the way of spicing, that the first time you make it, you may not hold out much hope for it. But, somehow the light hand with the spicing is exactly right to let the complexity of the vegetable mixture shine through. It’s a tangy, crispy relish, with a fresh, morish taste that definitely makes using up odds and sods into a delicious virtue, and may well become the jewel in the crown of your annual canning. And despite the unexciting name, it does make a great gift: people love this relish.

This recipe is another unique gem from the invaluable “So Easy to Preserve” put out by the University of Georgia.

You can easily double (or triple) the batch; just make sure it’s always piping hot before going into the jars to be canned.

Contents hide
  • 1 The recipe
  • 2 Fall Garden Relish
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipes notes
  • 5 Recipe Source
  • 6 Nutrition information
    • 6.1 Regular version
    • 6.2 Sugar and salt-free version

The recipe

Jar size choices: Either quarter-litre (½ US pint / 250 ml / 8 oz) OR half-litre (1 US pint / 500 ml/ 16 oz)

Processing method: Water bath or steam canning

Yield: 4 x half-litre (US pint) jars

Headspace: 2 cm (½ inch)

Processing time: 10 minutes either size jar

Print

Fall Garden Relish

Yield: 4 x half-litre jars (1 US pint)
Course Condiments
Cuisine American
Keyword Relish
Prep Time 45 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour 30 minutes minutes
Servings 4 x half-litre jars (1 US pint)
Calories 13kcal
Metric - US Customary

Ingredients

  • 500 g cabbage (finely chopped. 1 pound / 4 cups / 1 quart. About 1 small head, or ¾ of a medium-head)
  • 400 g cauliflower (finely minced. 3 cups / 24 oz / 1 medium head)
  • 500 g green tomatoes (unpeeled, chopped. 2 cups / 18 oz / 4 medium)
  • 350 g onion (finely chopped. 2 cups / 2 medium)
  • 300 g green bell pepper (finely chopped. Measured after seeding, chopping. 2 cups / 10 oz)
  • 150 g red bell pepper (finely chopped. Measured after seeding, chopping. 1 cup / 5 oz)
  • 3 tablespoons pickling salt (OR non-bitter, non-clouding salt sub)
  • 900 ml white vinegar (5% acidity or higher. 3 ¾ cups / 30 oz)
  • 3 teaspoons celery seed
  • 1 ½ teaspoons turmeric
  • 700 g sugar (white. 2 ¾ cup / 24 oz)
  • 3 teaspoons mustard powder
Metric - US Customary

Instructions

  • Prep veg and put into large bowl.
  • Mix veg and either salt OR salt sub well and refrigerate veg mixture 4 to 6 hours or over night. Toss a few times if desired.
  • Drain well.
  • While it is draining, put everything from the vinegar down to the dry mustard into a large pot. Mix, bring to a boil, then lower to a simmer for 10 minutes.
  • Add the drained veg. Bring to a boil, then lower to a simmer uncovered for 30 minutes.
  • After 10 minutes, bring back to a boil.
  • Pack hot into quarter-litre (½ US pint) jars or half-litre (US pint) jars.
  • Leave 2 cm (½ inch) headspace for either size jar.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process either size jar for 10 minutes; increase time as needed for your altitude.
  • Best after at least a month of jar time.

Nutrition

Serving: 2g | Calories: 13kcal | Carbohydrates: 2.2g | Protein: 0.5g | Fat: 0.1g | Sodium: 5mg | Fiber: 0.7g | Sugar: 1.2g

Processing guideline times below differ slightly from the usual altitude changes. The times apply equally to water-bath canners or steam canners.

Required processing time in minutes per altitude
Jar Size 0 - 305 m / 0 - 1,000 ft306 - 915 m / 1,001 - 3,000 ft916 - 1,830 m / 3,001 - 6,000 ftAbove 1,831 m / 6,000
¼ litre (½ US pint)10 min15 min15 min20 min
½ litre (US pint)10 min15 min15 min20 min

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude (follow the table above.)

For salt substitute, we recommend Herbamare Sodium-Free .

More information about Sugar and Salt-Free Canning in general.

Australia and New Zealand vinegar strength special notes.

Recipes notes

  • Don’t peel the tomatoes.
  • You can use any colour of bell peppper (or sweet pepper); the suggested colour combo is just for looks.
  • For the cabbage, you could use white cabbage, savoy cabbage or even red cabbage. In fact, you could try taking this to being a reddish relish by using red cabbage, red onion, and all red bell pepper.
  • For the sugar, you could dial the amount back, or use the same volume amount of granulated Splenda®, OR 3 teaspoons liquid stevia. We recommend Better Stevia liquid stevia .
Fall Garden Relish in tupperware container.

A tall, covered container like this can be ideal for the fridge, as it doesn’t take up valuable horizontal space. Shake the container occasionally to stir up the liquids.

Fall Garden Relish 06

Recipe Source

Fall Garden Relish. In: Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. University of Georgia Cooperative Extension. Bulletin 989. Sixth Edition. 2014. Page 163.

Modifications made:

  • Noted option for the smaller jars (same processing times)

Nutrition information

Regular version

Per 2 tablespoons:

  • 54 calories, 40 mg sodium

fall garden relish nutrition regular

Sugar and salt-free version

Per 2 tablespoons:

  • 13 calories, 5 mg sodium
  • Weight Watchers PointsPlus®: 1 to 3 tablespoons: 0 points; 4 to 11 tablespoons: 1 point

Fall Garden Relish

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

* Herbamare ® is a registered trademark of the A. Vogel Corporation.

* Pickle Crisp ® is a registered trademark of the Jarden Corporation.

Fall Garden Relish 03

Tagged With: Cabbage, Cauliflower, Green tomatoes

Filed Under: Relish, Seasonal Fall Tagged With: Cabbage, Cauliflower, Green tomatoes

Reader Interactions

Comments

  1. Jessica

    October 15, 2023 at 5:42 pm

    There is a typo in part 5 of the instructions; it should be 10 minutes not 30. I double-checked with the source material; part 6 has it correct.

    Reply
    • Healthy Canning

      April 12, 2024 at 6:18 pm

      Many thanks for letting me know I have corrected the time shown in step 5.

      Reply
  2. Karen Ries

    September 30, 2020 at 2:01 pm

    can you substitute liquid Stevia for half of the sugar?

    Reply
    • Healthy Canning

      September 30, 2020 at 3:58 pm

      See recipe notes.

      Reply
  3. Teresa

    August 17, 2019 at 6:17 pm

    Can I substitute cider vinegar for the white vinegar?

    Reply
    • Healthy Canning

      September 08, 2019 at 4:40 pm

      Absolutely, might even be tastier. The reason that you can is because they are the same acidity and measure the same. Just be sure that the cider vinegar you use is 5% acidity or higher.

      Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.
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