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Tomato Relish

Russ Myers


This relish is super on hamburgers, hot dogs, or any other dish on which you may enjoy a good relish

★★★★★ 1 vote
10 Pints
1 Hr 30 Min
25 Min


10 lb
4 large
sweet onions, finely chopped, prefer vidalia
2 medium
green sweet peppers, skinned, chopped finely
2 medium
red sweet peppers, skinned, chopped finely
3 Tbsp
canning salt
2 1/2 c
packed brown sugar
4 1/2 c
white vinegar
2 tsp
mustard seed
1 tsp
celery seed
2 tsp
ground ginger
2 tsp
ground cinnamon
1 tsp
ground allspice
1 tsp
ground nutmeg
1 tsp
ground cloves


1In a large saucepan, bring several (8 to 10) cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Gently squeeze juice and seeds into a strainer set over a bowl. Use the tomato juice for breakfast, and save the seeds for planting next year, just don't put the juice and seeds in the pot, only drained, seeded tomatoes.
Roast the peppers in a hot oven for a half hour, then cool so skinning is easier.

If you don't remove the skin, it will be bitter.
3Place seeded tomatoes in a stockpot. Add onions and skinned peppers
4Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot.
Bring to a boil. Reduce heat and simmer, uncovered, for 20 to 25 minutes at a low simmer, or until slightly thickened. Discard spice bag
5Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.
6Note:The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

About Tomato Relish

Course/Dish: Fruit Sauces, Spreads
Main Ingredient: Vegetable
Regional Style: American