I've had a lot of green tomatoes to deal with, thanks to Hurricane Irene. She blew the green tomatoes right off my plants. I picked them up off the ground, brought them into the kitchen and got to work making a yummy green tomato relish. I'm generally not a pickle or relish eater, but this is one relish I will eat. In fact, during my third pregnancy (many moons ago), I craved it so much I ate it by the spoonful right out of the jar. Weird, I know.
The process is pretty simple: Wash your tomatoes and finely dice them. You don't need to worry about taking the skin off. You'll need 2 quarts of diced tomatoes.
Add 1/2 cup of salt to the bowl and let sit over night and then drain off the liquid.
The next morning, combine: 1/2 tsp. pepper, 1 tsp. dry mustard, 2 tsp. celery seed, 1/2 tsp. cinnamon, 1/2 tsp. allspice, 1/4 tsp. ground cloves, 1/4 cup mustard seed, and 2 cups apple cider vinegar. Bring to a boil.
Add 2 diced sweet red peppers, 2 cups chopped onions, the diced tomatoes, and 3 cups of sugar. Bring to a boil and simmer 30 minutes.
Pack into not, sterilized jars. Seal and process for 20 minutes in a water bath. Cool before storing.
Here's the recipe one more time:
2 qts. diced green tomatoes
1/2 cup salt
1/2 tsp. pepper
1 tsp. dry mustard
2 tsp. celery seed
1/2 tsp. cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/4 cup mustard seed
2 cups apple cider vinegar
2 sweet red peppers, diced
2 cups onion, diced
3 cups sugar
Salt the tomatoes and all them to stand overnight. Drain well
Combine spices and vinegar in a kettle and bring to a boil. Add peppers, tomatoes, onions, and sugar. Bring to a boil and simmer for 30 minutes.
Pack in hot, sterilized jars. Seal and process for 20 minutes in a water bath. Cool before storing.