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.
- 946.0 ml chopped green tomato
- 1 large sweet white onion, chopped
- 1 large green pepper, chopped
- 29.58 ml canning salt
- 236.59 ml sugar
- 14.79 ml prepared mustard
- 4.92 ml celery salt
- 4 whole cloves
- 236.59 ml vinegar (5% acidity)
- 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!
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!!
I picked 6 lbs of cherry tomatoes before the first frost we were supposed to get. I made a batch of this relish, but didn't chop the tomatoes because I figured, eh, they're small to start with. Mistake, as the relish came out soupy and chunky. Next time (and I have another 2 lbs to use up), I'm going to chop them in the food processor, because this is good stuff. I could eat it plain, that's how good it is. Yum.