Community Pick
Green Tomato Relish (Hot Dog Relish)
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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.
- Ready In:
- 1hr 50mins
- Yields:
- Units:
Nutrition Information
40
People talking
ingredients
- 1 quart chopped green tomato
- 1 large sweet white onion, chopped
- 1 large green pepper, chopped
- 2 tablespoons canning salt
- 1 cup sugar
- 1 tablespoon prepared mustard
- 1 teaspoon celery salt
- 4 whole cloves
- 1 cup vinegar (5% acidity)
directions
- 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.
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This turned out to be much milder than I prefer. I used still-green end-of-season cherry tomatoes and garden peppers; did substitute mustard seed and celery seed as other commenters have done, and weighed out 3 lbs of tomatoes before chopping. Result: 6 half-pints. I hope the flavor develops over time, as pickles tend to do--otherwise, I'm thinking I'll go back to prepared mustard, decrease the amount of tomatoes, use white vinegar, and probably use fresh jalapenos instead of green peppers.
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Followed the directions completely Double recipe because of many cherry tomatoes. Got 10 1\2 pints. Taste have to wait!
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The numbers seem to be way off. Did 4 quarts of tomatoes and only got 5 half pints. So I guess I used too much sugar and other ingredients. -
I enjoyed this recipe, and made it as written the first time. The next time I make it, I would suggest using mustard seed and celery seed instead. A little jalapeno might be nice as well. -
I used one cup of dark brown sugar instead of the white sugar and one cup of apple cider vinegar instead of regular vinegar. I also used six hot peppers (Fresno and jalapeno) seeded and deribbed instead of the green pepper and an eighth of a teaspoon of celery seed and a tablespoon of mustard seed. Star anise and whole allspice in with the cloves. I also added 3 tablespoons of prepared mustard. It came out great - spicy and tasty and ready for a hotdog.
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