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Pickled Green Tomato Relish Recipe

When I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill!—Mary Gill, Florence, Oregon

This recipe is:

Diabetic Friendly

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Pickled Green Tomato Relish Recipe

Prep: 1 hour + standing Process: 15 min./batch

Yield: 128 Servings

60 15 75

Ingredients

7 pounds green tomatoes (about 20 medium)
4 large onions
2 large red onions
3 large green peppers
2 large sweet red peppers
4 teaspoons canning salt
5 cups cider vinegar
4 cups sugar
2 tablespoons celery seed
4 teaspoons mustard seed

Directions

Cut the tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand for 3 hours.
Discard liquid from bowls. Place vegetables in a stockpot; stir in the vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened.
Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 8 pints.

Editor's Note: 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.

Nutritional Facts 2 tablespoons equals 37 calories, trace fat (trace saturated fat), 0 cholesterol, 78 mg sodium, 9 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 1/2 starch.

Originally published as Pickled Green Tomato Relish in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p230