This tangy relish recipe makes a great side dish when paired with most any entrée.

It truly awakens the taste buds, in a manner which delights the senses.

Green Tomato Relish
Servings
6 Quarts
Servings
6 Quarts
Green Tomato Relish
Servings
6 Quarts
Servings
6 Quarts
Ingredients
Instructions
  1. Halve the peppers and remove the seeds.
  2. Chop the peppers, onions and tomatoes into chunks.
  3. Line a colander with cheesecloth and place it in a large bowl.
  4. Add 2 cups of the chopped vegetables into a food processor and blend until chopped fine. Pour the mixture on top of the cheesecloth in the colander, to drain.
  5. Blend all of the chopped vegetables in this manner until all has been chopped well.
  6. Let the blended mixture sit in the colander for one hour to drain well.
  7. Place the blended vegetables in a large stock pot, and add the celery seed, mustard seed, sugar, salt and vinegar.
  8. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
  9. Sterilize 6 one quart jars and pack the relish into the sterilized jars, filling all the way to the top being sure that there are no air bubbles or pockets. Screw on the lids.
  10. Place a rack in the bottom of a large stock pot, and fill halfway with water. Bring to a rolling boil.
  11. Carefully, using a pot holder, lower the jars into the boiling water, placing jars 2 inches apart.
  12. Pour in more water if needed, until the jars are covered with 2 inches of water. Bring to a full boil, then cover and process for 30 minutes.
  13. Carefully remove the jars from the water using a jar lifter and place them on a clean towel, several inches apart, to cool completely.
  14. Once cool, press top of each lid with your finger to ensure that the seal is tight and secure (the lid should not move up and down). If the lid is secured, it can be stored for up to 6 months.
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