Pottsfield Relish

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  • 3 pints ripe tomatoes, chopped
  • 3 pints green tomatoes, chopped
  • 1 medium cabbage, cored and chopped
  • 1 bunch celery, chopped
  • 4 onions, chopped
  • 4 sweet red peppers, chopped
  • 1/2 cup salt
  • 6 cups vinegar (5% acidity)
  • 6 cups sugar
  • 1/4 whole mustard seeds
  • 1/4 celery seeds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves


Combine first 7 ingredients. Cover and let stand overnight. Drain. Add vinegar, sugar, mustard seeds, celery seeds, cinnamon, and cloves; bring to a rolling boil. Ladle relish into hot sterilized jars, leaving 1/4-inch headspace. Remove air bubbles; wipe jar rims. Cover with metal lids, and screw on bands. Process in boiling-water bath 15 minutes. Yield: 5 quarts.

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