Tuesday, September 6, 2011

Yummy Green Tomato Relish

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.


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