GREEN TOMATO RELISH

Teresa *

By
@BlueGinghamApron

If you have lots of green tomatoes and peppers left on the vine, and the weatherman says the first freeze is coming, this is a recipe that will make good use of the end of the crop. It's sweet and spicy and, oh, so good! The heat level is up to you and your peppers.

Rating:
★★★★★ 1 vote
Comments:
Serves:
5 to 6 pints
Prep:
1 Hr 30 Min
Cook:
15 Min
Method:
Canning/Preserving

Ingredients

8 c
chopped green tomatoes
3
red bell peppers, chopped (or hot peppers)
5 c
finely chopped sweet onions
3 Tbsp
salt
1 Tbsp
celery seed
1 Tbsp
allspice, ground
2 Tbsp
mustard seed
1 Tbsp
tumeric
3 c
white granulated sugar

Step-By-Step

1Assemble canning equipment and sterilize jars.
2Mix all vegetables in large bowl, then sprinkle with salt and mix.
3Let sit for 10 minutes, then drain thoroughly (do not rinse.)
4Pour into large pot and add remaining ingredients.
5Bring to a boil, reduce heat until boiling stops, then bring to a second boil.
6Remove from heat, fill jars, seal with lids and rings and process in boiling water bath for 10 minutes.

About this Recipe