Green Tomato Relish
By
Peggy Givens
@Pgivens
1
We are coming to the end of summer and I was looking for something to make with all the green tomatoes, when I found this recipe. It's very tasty on burgers and hot dogs. My husband now prefers it over traditional pickle relish.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
Makes 6-7 half-pints
Prep:
1 Hr
Cook:
5 Min
Method:
Canning/Preserving
Ingredients
-
2 lbgreen tomatoes, cored
-
8 ozcabbage
-
3 mediumsweet green peppers
-
2 mediumsweet red peppers
-
1 largeonion
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2 Tbsppickling salt
-
1 1/4 csugar
-
1 1/4 capple cider vinegar
-
1/2 cwater
-
2 tspmustard seed
-
1 tspcelery seed
-
1/2 tspground turmeric
How to Make Green Tomato Relish
- Use a food processor to finely chop green tomatoes, cabbage, green and red peppers, and onion. If you prefer a chunkier relish, chop by hand. You need 4 cups of chopped tomatoes, 3 cups of chopped cabbage, 2 cups chopped green peppers, 1 1/2 cup chopped red pepper, and 1 cup chopped onion
- Place vegetables in a large bowl. Sprinkle with 2 tablespoons pickling salt; stir well. Cover and refrigerate at least 8 hours. Drain vegetables in a large colander. Rinse with cold water; drain well.
- In a large stainless-steel or non-stick pot combine sugar, vinegar, water, mustard seed, celery seed and turmeric. Bring to a boil, heating until the sugar is dissolved. Add the vegetables, and bring to boil, stirring frequently. Remove from heat.
- Ladle the hot relish into hot, sterilized half-pint or pint canning jars. leave at least 1/2 inch head space. Clean the rims, add lids and rings. Process in a boiling-water canner for 5 minutes for half-pint jars or 10 minutes for pints. Start the timing when the water returns to boil. Remove jars from canner and cool.
