DirectionsStep1Add the cucumbers, zucchini, onions, and bell peppers to a large bowl. Fill the bowl with cold water until it reaches just half an inch above the layer of veggies.Step2Add the pickling salt and toss all of the veggies together very well to mix the salt through. Set aside for a minimum of 8 hours or a maximum of 12 hours.Step3Once done, drain the water away and rinse the veggies with cold water. Squeeze out as much water as possible and transfer the veggies to a stock pot.Step4Next, transfer the chopped tomatoes to the stock pot as well.Step5Lastly, add all of the other ingredients, but do not add the sugar! Over medium-high heat, bring the mixture to a boil, stirring often.Step6Once boiling, reduce the heat to medium-low. The mixture should be bubbling slightly, but not boiling.Step7Cook for 40 minutes.Step8Add the sugar and stir well. Once the mixture returns back to a slight bubble, it’s time to fill the jars and process using the water bath canning method.Step9Can for 15 minutesIngredientsIngredients16 cupsTomatoes (chopped, core, seeds, and pulp removed and discarded)8 cupsCucumbers (chopped)4 cupsBell Peppers (chopped)4 cupsZucchini (chopped)4 cupsOnion (chopped)¼ cupPickling Salt6 cupsWhite Vinegar½ cupTomato Paste3 tablespoonsMustard Seeds1 tablespoonCelery Seeds1 teaspoonAllspice8 cupsSugarSee moreNutritionalNutritional42 Calories0.2 gTotal Fat10 gCarbohydrate182 mgSodium0.4 gProteinFrom lordbyronskitchen.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Garden Tomato Relish
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