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“This is a favourite of mine that I got many years ago from the Bernardin book. You can use the food processor but chopped looks nicer. I use this on hamburgers or as a side dish as well.”
1hr 30mins
6 pints

Ingredients Nutrition


  1. Place all chopped vegetables except the hot pepper into a bowl.
  2. Stir in pickling salt and let stand overnight, covered.
  3. Next day drain vegetables and rinse with cold water; drain and place into a cheesecloth, twisting to remove excess moisture.
  4. Place in large pot and add all other ingredients; bring to a boil. Boil gently about 45 minutes.
  5. Preparing your jars, use 6 clean pint mason jars and place the lids in boiling water.
  6. Ladle relish into hot jars about 1/2 inch from rim. Remove air bubbles with a spatula and wipe rim. Apply lid and band.
  7. Return water to boil process 15 minutes; remove and let cool.

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