Prep 15 mins
Cook 1 hr 5 mins
This is a great tasting relish that I make every year when I have ripe tomatoes from the garden. I got this recipe from my sister-in-law many years ago. It is a favorite in her house and a favorite with my family as well.
- 12 cups tomatoes, chopped
- 2 cups onions, chopped
- 3 cups celery, chopped
- 1⁄4 cup pickling salt
- 1 cup vinegar
- 1 tablespoon mustard seeds
- 2 1⁄4 cups sugar
- 1⁄2 teaspoon cayenne pepper
- 2 green peppers, sliced
- 1 (5 1/2 ounce) can tomato paste
- Sprinkle pickling salt over chopped vegetables (tomatoes, onions, and celery) and let stand overnight.
- In the morning, drain and place in a pot with the vinegar, mustard seeds, sugar, and cayenne pepper.
- Bring to a boil and boil for 45 minutes.
- Add sliced green peppers and tomato paste and boil for 20 minutes.
- Pour into hot sterilized jars.
- Quantity depends on size of jars used.
This was very very good I doubled it and will be having it all winter thanks for the great recipe
This is a very good relish. I made it from some discounted tomatoes from the Farmer's Market (too ripe to stay firm--the "use today" type of tomatoes). I added one serrano and one jalapeno pepper, seeded and diced and 3 T cornstarch in a slurry of cold water to spice it up and thicken it a bit respectively. Recommended!
This is wonderful. I followed the directions the first time except I did put it in a water bath as I just feel better doing that. My husband said that it was the best that he had ever had. We had it on hot dogs and hamburgers the first day. I made another batch the next day and put 1 tsp. of the cayenne pepper in it for my family that likes things hot. Both are great and I do not think that I can ever put enough up so that we will have some until the next tomato crop. Thanks Dotty2 for sharing this great recipe.