Celery, cabbage, Cauliflower relish

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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 43.4
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 42.2 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.2 g

View full nutritional breakdown of Celery, cabbage, Cauliflower relish calories by ingredient
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Number of Servings: 28


    Onions, raw, 1 cup, chopped
    Broccoli, fresh, 2 cup, chopped
    Cabbage, fresh, 7 cup, chopped
    Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia)
    Cauliflower, raw, 3 cup
    Celery, raw, 4.5 cup, diced
    Scallions, raw, 1.5 cup, chopped
    *Hot Chili Peppers, 1 pepper
    Mustard powder - 4 tbsp
    Vinegar, Heinz Distilled White, 3 cups
    Better Stevia, 9 gram(s) 15 packages
    Nutrasweet Equal packet, 20 packet
    Turmeric, ground, 1.5 tbsp
    Water, tap, 1 cup (8 fl oz)
    Flour, white, 1 cup
    Mustard seed, yellow, 2 tbsp
    Allspice, 1 tsp
    Parsley, dried, 1cup (optional)
    Dill seed, 1 tbsp
    Pickling spice, 1 tbsp


I ran out of stevia so used equal to top up to make the relish the desired sweetness. Add more if not sweet enough or less if too sweet. If you use sugar, you need at least 3 cups. Combine that with the flour to thicken the relish. I used broccoli instead of cauliflower, to make 5 cups. Can use 2.5 cups onions, but scallions are lower in calories. You need 20 cups of chopped vegetables. I often use the slicer on the food processor for cabbage and chop any big pieces.

I've used cucumbers, diced carrots and green beans. *Hot Chili Peppers are optional and do not count in the 20 cups. I add them or not depending. I've also used jalapeno's.

Changing the ingredients will also change the calorie and nutrient content. I use 1/2 cup at a time with beef, so nutrient content is based on that serving size.


Put vinegar and water in a pot to boil. Add diced vegetables and spices. Combine stevia with flour, add 1 cup vinegar to make a slurry to thicken. You can add extra water or only use water depending on how much vinegar you like in the relish. Pour into hot jars and seal. Keeps all winter.

Serving Size: Makes 28, 1/2 cup servings or 224 tablespoons or 7 pints with a bit left over

Number of Servings: 28

Recipe submitted by SparkPeople user CESPRINGALL.

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