Recipe by Darlene Summers
This is my husband's recipe. He makes lots of this every summer as our girls love it and so do we. It is so good with ham & beans and fried taters, mmm. It is also good on hot dogs and many other things.
Top Review by Zetty66
This is really good!!!! I had to quarter the recipe because I had 2 qts. of frozen tomatoes left from summer that I HAD to use. Also, I did grind everything in my food processor to "small chunk" stage. Can't wait for summer (and ripe tomatoes) to come to make some more. Think I'll actually can it next time for gifts as well. Added 9/08--made this again and put it in 1/2 pint jars for gifts. The only problem is that I don't want to give it away because it's so good!
- 8 quarts ripe tomatoes
- 6 green peppers (HOT)
- 1 cup onion
- 1 cup salt
- 2 cups chopped celery (not ground)
- 2 tablespoons mustard seeds
- 1 quart vinegar
- 6 cups sugar
Directions See How It's Made
- Chop first 4 ingredients (not salt); add salt and mix well.
- Put in cheesecloth and hang over drip pan overnight (throw out juices).
- In the morning, add celery, mustard seed, vinegar and sugar; mix well.
- Can without cooking. First wash jars well, then scald jars and lids. Put the cold relish in the hot jars and put the hot lids on. The jars will not pop & seal, but the salt, vinegar and sugar will preserve this relish for up to 6 months (if it lasts that long at your house--it doesn't at ours).