Green Tomato Relish - Mom's Best (Piccalilli)
6 photos of Green Tomato Relish - Mom's Best (piccalilli)
By
Linda McCormick
@jklmno
2
My mother's house was the only place I could find a jar handy of this tastefully different relish. Once you try it you might wonder why this stuff isn't marketed? Its not your everyday flavor and sits especially well upon bar-b-qued brats, burgers, or hot dogs. In my opinion chicken salad is much better tasting with this addition. At Christmas I always received a few pints of this relish from my mom, and I loved it.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
Canning Jars - 12 pints
Prep:
1 Hr 15 Min
Cook:
45 Min
Method:
Pressure Cooker/Instant Pot
Ingredients
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24 largegreen tomatoes (approximately 5 lbs)
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3 largered peppers
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3 largegreen peppers
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7 largeonions
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3 Tbspcelery seed
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3 Tbspmustard seed
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1 Tbspsalt
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5 cgranulated sugar
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2 ccider vinegar
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DIRECTIONS: CUT TOMATOES INTO CHUNKS REMOVING THE CORE, REMOVE SEEDS FROM THE PEPPERS & CUBE, AND CLEAN & CUBE ONIONS
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·in a grinder or food processor coarsley gind tomatoes, red and green peppers, and onions.
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·place cheese cloth inside large colander in order to place the ground vegetables and allow to drain for 1 hour.
How to Make Green Tomato Relish - Mom's Best (Piccalilli)
- Large non-aluminum stockpot combine the tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
- Sterlize enough jars and lids to hold relish (12 one-pint or 6 quart size. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to the top. Screw on lids.
- Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary until tops of jars are covered by 2 inches of water. Bring water to a full boil then cover and process for 30 minutes.
- Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to one year.
