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Green Tomato Relish

Green Tomato Relish
By Pat Lawson on Monday, October 28, 2013 at 8:55pm

2 quarts green tomatoes, finely diced
5 large onions, finely diced
3 green bell peppers, finely diced
3 red bell peppers, finely diced
3 tablespoons canning salt (not iodized)
3 cups sugar
3 cups apple cider vinegar
1 tablespoon celery seed
1 tablespoon ground allspice
1 tablespoon tumeric
2 tablespoons whole mustard seed

Combine the diced vegetables in a large bowl. Sprinkle with salt, stir to combine well, and let sit for 10 minutes. Drain well but do not rinse.
In a large pan, combine remaining ingredients. Add drained vegetables. Bring to a boil. Reduce heat, then bring to a second boil. Remove from heat.
Fill hot sterile canning jars (pints or half pints work well). Seal and process in a canner for about 10 minutes. We also can the left over juice in pint jars to marinate roasts, etc. throughout the winter.
NOTE – you can substitute whatever color/kind of peppers you’d like in this recipe. The red bell pepper adds nice color and retains it’s color even after processing.

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