4 Reviews

This is the same recipe I have used for many years and it had been passed down to me from my grandmother. I sometimes add a few jalapeno peppers just to spice it up a bit. I love this stuff and can't imagine a hot dog or hamburger without it. I also add some to my egg salad and tuna salad.

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Northern Star September 05, 2008

This relish has become a favorite with friends and family. I like to add about 1/2 c. of seeded and ground jalapeno chiles also. And I reduce the celery seed to 1 Tbsp.

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Kansas-born German Russia October 08, 2009

I originally reviewed this April 16, 2008. I still give it 5 stars. Hubby still prefers store-bought but he LOVES it as a tartar sauce. This year I bought a box of tomatoes and made a full batch. It filled my 13 qt stock pot! Total yield was 21 pints so I will update the recipe for you. Also I have been adding 2 jalepenos which adds just the right amount of kick. Open kettle method is not recommended, not all the pathogens will be killed by boiling alone. 10 min processing in water bath is recommended.

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Chef Tweaker August 17, 2011

Oh this is really good tasting!! We used green tomatoes and had to substitute with more red peppers since we only had 3 green ones. This recipe made 21 pints for us. I have already put this in my Canning Cookbook as we will definetly be making this again. Thank you for such a great recipe!

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D's Darling September 09, 2006
Unknownchef86's Green Tomato or Zucchini Relish