Green Tomato Relish

Make use of unripe green tomatoes from your garden at the end of the season. Eat this delightful relish fresh, or put it away and try it at your next barbecue.


Green Tomato Relish

by 3  people


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Servings: 84
Serving size: 1  Tablespoon
Yield: 6 to 7 half-pints or 3 to 4 pints
Prep Time: 1 hr
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Ingredients
  • 6   
    medium (about 2 pounds) green tomatoes, cored and cut up (about 4 cups chopped)
  • 1/2  pound 
    cabbage, cored and cut up (about 3 cups chopped)
  • 3   
    medium green sweet peppers, seeded and cut up (about 2-1/4 cups chopped)
  • 2   
    medium red sweet peppers, seeded and cut up (about 1-1/2 cups chopped)
  • 1   
    large onion, cut up (about 1 cup chopped)
  • 2   tablespoons 
    pickling salt
  • 1 1/4  cups 
    sugar
  • 2   teaspoons 
    mustard seed
  • 1   teaspoon 
    celery seed
  • 1/2  teaspoon 
    ground turmeric
  • 1 1/4  cups 
    cider vinegar
  • 1/2  cup 
    water
Directions
1.
Use a food processor to finely chop green tomatoes, cabbage, green and red sweet peppers, and onion, processing a portion at a time, using several on/off turns of the processor. (Or, finely chop by hand.) Place vegetables in a large bowl. Sprinkle with the 2 tablespoons pickling salt; stir well. Cover and chill overnight. Rinse well in colander under running water; drain.
2.
In a large pot stir together sugar, mustard seed, celery seed, and turmeric. Stir in vinegar and water. Bring to boiling, stirring to dissolve sugar. Stir in vegetables. Return mixture to boiling, stirring frequently. Remove from heat. Ladle hot relish into hot, sterilized half-pint or pint canning jars, leaving a 1/2-inch head-space. Wipe jar rims and adjust lids. Process in boiling water canner for 5 minutes for half-pints or 10 minutes for pints (start timing when water begins to boil). Store sealed jars up to 3 months. Makes 6 to 7 half-pints or 3 to 4 pints (eighty-four 1-tablespoon servings).
Nutrition information
Per Serving: cal. (kcal) 15, carb. (g) 4, vit. A (RE) 21, vit. C (mg) 8, sodium (mg) 68, Percent Daily Values are based on a 2,000 calorie diet
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