Venango County Recipe of the Day: End of Garden Relish

| August 1, 2020

Use up the leftover veggies from the garden in this savory relish!


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


-Toss first 5 ingredients; let stand 3 hours. Drain; squeeze and blot dry with paper towels.
-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.
-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.
-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.

Copyright © 2020 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.

Category: Local News, News, Recipes, Sides