This recipe comes from the restaurant that my father created. I adore the inventive method of quinoa preparation and the fantastic taste combinations.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 100 |
| Yield: | 10 pints |
Ingredients
- 4 cups chopped onions
- 4 cups coarsely chopped cabbage
- 12 chopped green bell peppers
- 10 green tomatoes, chopped
- ½ cup salt
- 2 tablespoons mustard seed
- 1 teaspoon celery seed
- 1 ½ teaspoons turmeric
- 6 cups sugar
- 4 cups white vinegar
- 2 cups cold water
Instructions
- Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl.
- In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine.
- Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.
Reviews
This turned out really good, i cut back the sugar by one cup, next time i will make the exact recipe. I cut all my veggies except my cabbage on a v p rep mandoline slicer, it makes tiny slices. The cabbage and end pieces left from the slicer i zapped in the food processor. When i make it again i am going to fold in some roasted garlic in a couple jars to try that out and i may try it with apple cider vinegar. I love this recipe and have been looking for something like this for a very long time, the hot dog relish i usually buy is not sold near me any longer so i wanted something i could make in bulk. I mixed a little with mustard and it does taste good like that, i think it will get better as it sits as well, i processed the hot relish in a hot water bath, this much relish would last our family about 6 months. This is my secret recipe but i will tell you, to make my potato salad dressing, i mix this relish with mayo and mustard and Chicago steak seasoning, it’s amazing in cold potato salad. Thanks for posting i will be making this a lot!
Great easy recipe. I added green food colour to this.
Love this recipe — it is from an old Betty Crocker cookbook. I add red/yellow/orange peppers to it for some added color. It makes amazing tartar sauce mixed with mayo!
Hot dogs are all about the condiments and this is great relish. I really relished it!
This recipe was handed down from 3 generations of my family. It is our favorite. I have made it and gave as gifts to friends and they love it. Look forward to getting it each year as a gift.
Made this recipe for a long time. I add 1 hot pepper per, cut back the sugar and pack in sterilized jars and process. Great Christmas gift. Much better than store relish.
I cooked it only 5 minutes since the canning process will cook it more. I gave it 4 stars since it was only in the old imperial system and not in the international metric system which meant lots of converting figures to get right quantities. Good recipe otherwise but twice as sweet as I prefer especially being a diabetic
Easy to make and a nice blend of flavor. I am taken by the ammount of sugar, though. Next time I wil cut back considerably.
This recipe is same as what i make, but I do use 8 green peppers and 6 red peppers…use it in mac & tater salads, sloppy joes, barbecues, everything! It’s been known to us as “Hot Dog relish’ but we use it for everything and everyone loves it!! And while we used to grind by hand, now I use the food processor cause it’s easier on the hands…:)
I grew up making this with my Mother and sisters! Great relish! I have had people tell me, “I don’t care for pickle relish.” But I tell them this is not pickle relish, its green tomato relish. They try it and love it! It’s great warm and fresh or cold. I can eat it by the spoon full! Thanks.
I didn’t have any green tomatoes, so I used tomatillos in their place. Their seeds looked lovely in the relish. Also, I did reduce the recipe to 10 servings and next time I would add slightly less sugar. This was very good on a hot dog.
I have used a recipe similar to this for years. The problem with this one is that you put everything in a food processor. I have tried that and using a grinder and always go back to chopping by hand. A bit more work but the colors stay true and so do the flavors. Sometimes you just can’t short cut.
I haven’t yet made this exact recipe, but it is nearly identical to the one my grandma made for many, many years. I have her recipe and the only differences are that she used both red and green peppers (6 red and 10 green), a bit more celery seed, and cider vinegar instead of white. This is my favorite relish! It’s not a dill relish, nor a traditional sweet relish. It has a taste all its own, and nothing I find in the stores tastes as good as this does, to me.
Unfortunately, I can’t agree with the previous reviewer – I scaled it down to 10 servings but made this recipe as written, and I didn’t like it at all. I’m not sure if it was the turmeric, the mustard seeds or both, but it tasted bitter; it was extremely unappetizing-looking too. Husband refused to even try it. Sorry.
This is my Mom’s recipe. I use it in Macaroni Salad and it’s wonderful. Substitute it when a recipe calls for a sweet relish and you’ll be pleased.