9-10 half pint jars
water bath canner
magnetic wand for lids
heavy kitchen towels
heavy baking sheet
non-reactive stock pot
small saucepan or tea kettle of hot water to activate rings
measuring cups/ spoons
1 or 2 gallon Ziploc bags
3/4 teaspoon turmeric
1 and 1/2 teaspoon pickling spice (I pick out the cinnamon stick if using store bought)
1/2 teaspoon red pepper flakes
1 teaspoon shredded horseradish
DAY 1:Clean, destem and remove bad spots from all vegetables.
Dice all vegetables into 1/2 inch cubes.
Place diced, rinsed vegetables into a large ziploc bag with canning salt.
Cover with enough cool water to cover.
Store in refrigerator overnight.
DAY2: Assemble canning supplies
Wash jars, rings, ladle and funnel.
place jars on a heavy duty tray in a preheated oven (mine is digital so I set it to 215°F)
Fill water bath canner with the correct volume of water, so it will cover the the jars by 1-2 inches. Bring to boil and hold temperature steady.
Drain and rinse vegetables. Press to remove as much water as possible.
In a separate, non-reactive stock pot-Combine Vinegar, brown sugar, spices. Bring to a slow boil.
Add the vegetables to the vinegar solution. Bring to a rapid boil, stir and cook for 7 minutes.
Remove jars from oven
Remove from heat and ladle into the hot jars.
Break up any air pockets and leave 1/2 inch headspace.
Use a paper towel dipped in hot water (remove excess water) to wipe the rim of the jar.
Remove lids from hot water bath, tap off excess water and apply rings finger tight.
Process in the water bath for 10 minutes. (Time begins when water has resumed rapid boil)
I did small batch canning, processing 4 jars at a time. I recently installed a glass cooktop, so I am nervous about the weight of the canner.
At the end of the 10 minutes, removes the jars carefully and place on folded towels in a draft free location.
You will hear the sound of success almost immediately--the metallic ping as the lids pop close.
Leave the jars undisturbed until completely cooled. Check the lid for flex--there shouldn't be any!
If the jars failed to seal, place in the refrigerator immediately and use within 2 weeks.
Otherwise remove the rings, wipe down the jars, label and then enjoy.
This recipe makes 8 full half pint jars and a 3/4 half pint jar which is my "taste jar". I don't process the taste jar, it goes directly to the refrigerator.
Properly canned, this is shelf stable for a year. Not that it lasts that long!
My favorite use of this relish is in chicken, egg, potato or macaroni salads. Sometimes just a spoonful by itself, too.
**DISCLAIMER** I am not a professional or expert canner. Any recipe and instructions posted on this blog is for informational purposes only and does not serve as a legal liability. Please refer to to your local state extension office for help and always follow proper canning protocol.
When in doubt--Throw it out!