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Pickled Green Tomato Relish
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
128 Servings
Prep: 1 hour + standing Process: 15 min./batch
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.
© Taste of Home 2013
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Pickled Green Tomato Relish
(continued)
Nutrition 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.
© Taste of Home 2013