Golden Relish

Marie Overton
Oct 9, 2022
2 min read

Updated: Oct 7

Golden Relish is this lovely light-colored relish. Despite the fact that the primary ingredient is apples the strongest flavor in this is the peppers. I love to add it to my soft taco meat for an extra little kick of flavor.

Jars of homemade relish with metal lids sit on a wooden crate. One jar is open with a spoon inside. The setting is indoors.

This recipe makes approximately 10 pints of Golden Relish.

Ingredients:

A hand cuts red apples on a wooden board on a speckled countertop. Chopped apples and a peeler are visible, creating a fresh, vibrant scene.

8 unpeeled apples
4 1/2 cups sugar
4 cups food processed carrots
4 cups food processed celery
2 green peppers
2 red peppers
2 cups water
2 cups white vinegar
2 tablespoons mustard seed
2 tablespoons salt
2 teaspoons celery seed

Prepare Ingredients and Cook Golden Relish:

Food processor with chopped red bell pepper on granite countertop. Cut apples and carrots nearby. Hand holding lid.

Core the apples, and peppers.

Top view of a food processor blending green vegetables on a speckled countertop, surrounded by chopped carrots and halved apples.

Process all the fruits and vegetables through the food processor. Be sure not to do it for too long or it will become too liquid. You want nice relish-sized chunks.

Pot with chopped green and orange vegetables, salt, mustard seeds on a speckled countertop. A wooden spoon rests inside. Rustic feel.

Combine all the ingredients in a large pot and cook at a simmer until the carrots are tender. This usually takes about 45 minutes.

Canning Golden Relish:

Canning scene with jars, funnel, and pot on a speckled counter. Orange preserve is being jarred. Tan fabric visible in the background.

Using a jar funnel, fill hot pint jars leaving 1/2-inch of headspace.

Place the lids and rings on finger tip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process for 15 minutes in a boiling water bath canner at sea level or adjust for your elevation.

Person using red tongs to handle a jar of home-canned food on a patterned green cloth. Six jars sit on a kitchen counter.

Once your relish has completed processing, remove the lid, turn off the heat and allow them to cool for 5 minutes.

Space the jars about an inch apart on a heat resistant surface for 24 hours to cool and completely seal.

If your jar does not seal, then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.

Jars of red-orange sauce on burlap with a bowl and spoon, surrounded by patterned balls and a floral napkin creating a rustic feel.

If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.