Mustard Seed Relish
Recipe from Better Homes and Gardens

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


Mustard Seed Relish

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Servings: 7 half-pints
Related Categories: More Vegetables, Vegetables
 
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Ingredients
  • 3  cups
    water
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  • 3  cups
    finely chopped cabbage
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  • 3  cups
    finely chopped cucumber
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  • 1  cup
    finely chopped green sweet pepper
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  • 1  cup
    finely chopped celery
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  • 3/4  cup
    finely chopped onion
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  • 1/2  cup
    chopped pimiento
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  • 1/3  cup
    pickling salt
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  • 1-2/3  cups
    vinegar
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  • 3/4  cup
    water
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  • 3/4  cup
    sugar
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  • 2  tablespoons
    mustard seed
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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 information
Calories 9, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 198 mg, Carbohydrate 2 g, Fiber 0 g, Protein 0 g. Percent Daily Values are based on a 2,000 calorie diet
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