Prep 1 hr
Cook 3 hrs
This recipe is a longstanding Canadian late-summer tradition; I have seen similar recipes in very old cookbooks. My mother-in-law taught me to make this back in the summer of 1983, right after my son was born. This is definitely a two-person job; it's a lot of work -- but the resulting relish is well worth the effort. She never processes it, but you certainly can if you want -- or just store the jars in the fridge. They won't last long; you'll be eating this with everything! :-)
- 20 ripe beefsteak tomatoes
- 8 pears
- 8 peaches
- 6 large onions
- 2 red bell peppers
- 4 cups white sugar
- 1 quart vinegar
- 2 tablespoons pickling salt
- 2 tablespoons pickling spices (tied up in a cheesecloth bag)
- This recipe requires a lot of prep work; I recommend you prepare it with a friend and split the bounty!
- Have ready a large preserving kettle.
- Peel tomatoes, seed, and dice; place in kettle.
- Peel pears, core, and slice 1/4 inch thick; place in kettle.
- Peel peaches, remove pit, and slice 1/4 inch thick; place in kettle.
- Peel and finely chop onions; place in kettle.
- Remove seeds from red peppers and dice; place in kettle.
- Add all remaining ingredients and bring to a boil; let mixture simmer (NOT a gentle simmer) until it is thick; this will take two to three hours.
- Stir frequently.
- Discard spice bag and ladle relish into prepared, hot sterilized canning jars and seal.
- My mother-in-law never processed this, and neither do I; if you can it in pint jars and want to process it; I recommend a 10-minute boiling water bath.