piccalilli or green tomato relish

★★★★★ 1
a recipe by
Pam Ellingson
Wichita, KS

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

★★★★★ 1
serves makes about 7 pint jars
prep time 4 Hr 30 Min
cook time 25 Min
method Canning/Preserving

Ingredients For piccalilli or green tomato relish

  • 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 md
    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.

How To Make piccalilli or green tomato relish

  • 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.
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