Prep 1 hr 30 mins
Cook 20 mins
I found this recipe in a canning book. It look easy, so I tried it. It tastes like the relish in the store. Plus, you can use all those green tomatoes you look at and hate going to waste.
- Combine tomatoes, onion, and pepper in large bowl.
- Sprinkle salt over vegetables, mix in,and let stand 1 hour.
- Drain vegetables.
- Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
- Tie cloves in cheesecloth and add to mixture.
- Stir in vinegar and simmer for 20 minutes.
- Take out spice bag.
- Pack hot relish into hot jars.
- Leave 1/4 inch headspace.
- Place canning lids on jars.
- Process half pints for 10 minutes in hot water bath.
I have to agree you should use a red pepper, not green. Also, instead of prepared mustard and celery salt, I used mustard seeds and celery seeds. It tastes just like what I bought at Silver Dollary City in Branson, Missouri. Yum!
Most people do not realize that the "pickle" refers to the spices, not the vegetables. Many commercial relishes use cauliflower as one of the main ingrediants. I made 6 times the recipe, and got 13 pint jars. It is wonderful. Do try to add a red pepper for beautiful color. Looks & tastes just like comercial. Used up all those green tomatoes picked just before the frost. Be sure to drain very well, or it will be a little salty. I just dropped the cloves in too, & fished them out while filling the jars.
Just made this..This is so YUMMY!!!!!!!! Gotta run to the store now and buy more red peppers! Going to make another batch! I substituted red peppers for the green ones as well. It is beautiful and oh so tasty!!