Ripe Tomato Relish

Name: Ripe Tomato Relish
Prep time: 2 h
Cook time: 48 h
Total time: 50 h
Yield: 10 pints, 45 serving(s)
Ingredients: 1 peck ripe tomatoes; 6 green peppers; 3 red bell peppers; 3 hot peppers (I use serrano or jalapeno); 6 white onions; 3 bunches celery; 5 cups cider vinegar; 2 lbs light brown sugar; 1 tablespoon celery seed; 2 ounces mustard seeds; 1 cup salt

Be the first to review this recipe

Recipe by Chef #510215

Another Grandmother recipe. This relish is savory more than sweet. It doesn't have cinnamon and clove like other recipes. It's excellent as a compliment to pork and other meats. Mix with mayo for a dynamite Thousand Island salad dressing. Cooking time includes time to let the tomato mixture "sweat".

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 50hrs

SERVES: 45

YIELD: 10 pints

UNITS: US

INGREDIENTS

Nutrition

1

peck ripe tomatoes
6

green peppers
3

red bell peppers
3

hot peppers (I use serrano or jalapeno)
6

white onions
3

bunches celery
5

cups cider vinegar
2

lbs light brown sugar
1

tablespoon celery seed
2

ounces mustard seeds
1

cup salt

DIRECTIONS

Wash vegetables and wipe dry. Clean peppers, removing all seeds. Run tomatoes, peppers and onions through food chopper/grinder. (I use the food grinder on my Kitchenaid stand mixer.) Add 1 c of salt, mix well and put in a muslin bag. Tie bag closed and hang up over drain overnight. (I hang the bag from the steps of a small ladder in the shower or over a basement drain.).
In the morning, put reduced tomato mixture in a large bowl. Add vinegar (I start with 4 c first for a less vinegar taste and adjust if needed), sugar, celery seed and mustard seed. Dice celery and stir into mixture. Mix all ingredients well and put into processed pint jars.
Place jars in canner and process for 10-15 minutes. Remove hot jars and allow to stand overnight. Next day check seals to ensure a tight seal.
Relish will last up to 2 years if kept in dry, dark storage.

Submit a Recipe Correction