Piccalilli or Green Tomato Relish

Pam Ellingson

By
@wmnofoz

With the heat this summer our tomato plants quit producing anything, but we left them to grow anyway. Well, when the weather broke, they started blooming like idiots and setting tomatoes like crazy. Unfortunately, it was too late in the season for them to develop and ripen before getting frozen. So here is our tomato crop for the summer. LOL


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Comments:

Serves:

makes about 7 pint jars

Prep:

4 Hr 30 Min

Cook:

25 Min

Method:

Canning/Preserving

Ingredients

4 qt
cored and chopped green tomatoes (about 32 medium)
2 qt
chopped cabbage (1 lg head)
2 c
chopped green peppers
1 c
chopped onions
3 medium
chopped carrots
1/2 c
canning salt
1 1/2 c
brown sugar
2 Tbsp
mustard seed
1 Tbsp
celery seed
1 Tbsp
prepared horseradish
4 1/2 c
white vinegar

AFTER LETTING THIS SIT FOR A WHILE, WHEN I OPENED THE FIRST JAR, I FOUND IT WAS A BIT TOO TART/VINEGARY, SO I BELIEVE NEXT YEAR I WILL CUT THE VINEGAR BY 1/2 C AND UP THE BROWN SUGAR BY 1/2 C. THIS MAY GIVE IT A LESS SHARP FLAVOR.

Directions Step-By-Step

1
Prepare all the veggies by washing, coring, deseeding and chopping in the food processor to small chunks but not pureed. Place all veggies in a large bowl and sprinkle with the salt. Mix thoroughly and let stand for 3 to 4 hours.
2
Drain veggies, rinse and drain again thoroughly. Combine sugar, vinegar, horseradish and spices in a large saucepot. Simmer for 15 minutes. Add drained veggies and bring to a boil.
3
Pack relish into sterilized hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust two piece lids.
4
Process 10 minutes in a boiling water bath. Remove jars to cloth lined countertop, cover with towel, and leave until all are sealed.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Southern