Mustard Seed Relish

This low-calorie vegetable relish recipe is zesty and sweet to serve on hot dogs, Polish sausage, and brats.

1 users rated this recipe an average rating of 5.0
  • Yields: 7 half-pints
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Mustard Seed Relish
Ingredients
3
cups water
3
cups finely chopped cabbage
3
cups finely chopped cucumber
1
cup finely chopped green sweet pepper
1
cup finely chopped celery
3/4
cup finely chopped onion
1/2
cup chopped pimiento
1/3
cup pickling salt
1 2/3
cups vinegar
3/4
cup water
3/4
cup sugar
2
tablespoons mustard seed
Directions
  1. In a large bowl combine the 3 cups water, the cabbage, cucumber, sweet peppers, celery, onion, pimiento, and pickling salt; toss to mix thoroughly. Let stand 3 hours. Drain; rinse well with cold water. Drain again.
  2. In a 4-quart kettle combine the vinegar, the 3/4 cup water, the sugar, and mustard seed. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Add drained vegetables. Return to boiling; reduce heat. Cook, uncovered, for 5 minutes more.
  3. Ladle hot relish into hot, sterilized half-pint jars, leaving a 1/2 inch head space. Wipe jar rims and adjust lids. Process jars in boiling-water canner for 10 minutes (start timing when water covering jars returns to boiling). Remove the jars from canner and cool jars on wire racks. Makes 7 half-pints.
Nutrition Facts (Mustard Seed Relish)
    Per serving:
  • 9 kcal cal.,
  • 198 mg sodium,
  • 2 g carb.
  • Percent Daily Values are based on a 2,000 calorie diet
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