Curried Relish

Curried Relish

Here is the recipe I have been using with the cabbage from the garden.  The amounts can be varied and it is a great recipe when there are lots of things that have come due in the garden that have to be used.  You can change the amounts.  The toughest part is grinding up all the veggies.  The reward is letting it set for 3-4 hours and getting a chance to do something else while the recipe sets with salt.

Mince 6 cups zucchini
          4 cups cabbage
          1 cup green pepper
          3 cups carrots
          3 cups onions
          1/4  cup pickling salt
          2 cups salt
          3 cups distilled white vinegar
          1 teaspoon ground ginger
          1/2 teaspoon ground turmeric
          1/2 teaspoon ground coriander
          1/2 teaspoon ground cumin
          1/4 teaspoon red pepper flakes
(or use already prepared good curry powder 3 teaspoons)

In a large bowl or two bowls mix the minced veggies and salt with the pickling salt.  Let sit covered for 3-4 hours to sweat.  Drain the veggies discarding the liquid..  In a large saucepan, combine remaining ingredients.  Bring to a boil over medium high heat. Pour over vegetables and stir.  Cover and let stand for two hours.  Wash 5 pint jars and keep hot until used in 275 degree oven.  Prepared lids as directions call for. Turn  veggies into a large pot and cover with the liquid.  Bring to a boil stirring constantly. Boil 15 minutes.  Ladle hot relish into 1 hot jar at a time leaving 1/4 inch head space.  Release trapped air.  Wipe rim of jar with a clean damp cloth and attach lid and ring.  Process in a hot water bath for 15 minutes.

Use a good food processor to mince veggies.