Green Tomato Relish

  • 6 pounds green tomatoes
  • 10 sweet red peppers
  • 6 green peppers
  • 3 very large onions (used sweet white onions)
  • 2 tablespoons (yellow) mustard seed
  • 1 tablespoon celery seed
  • 2 tablespoons (Kosher) salt
  • 1 quart cider vinegar
  • 4 cups sugar
  • 1 tablespoon whole cloves
  • 2 whole allspice
  • 2 sticks cinnamon
  1. Wash and stem tomatoes. Remove stems and seeds from peppers. Peel onions.
  2. Put all the vegetables through a coarse grinder and boil for 15 minutes.
  3. Drain well (and be sure to save the juice!).
  4. Add mustard seed, celery seed, and salt.
  5. Meanwhile, in another kettle, boil vinegar, sugar, cloves, allspice, and cinnamon for 20 minutes.
  6. Pour the vinegar mixture through a strainer into the vegetable kettle.
  7. Bring to a boil. Ladle into hot, sterilized jars and seal.
  • Makes 8 pints
  • We used the late peppers (anaheims, bannana peppers and other miscellany) from the garden and guessed at the amount. The peppers filled half of a bowl of the size that held the tomatoes.
  • Also produces nearly 2 quarts of a wonderful vegetable broth.
  • This may not need processing, but I used a water bath for 10 minutes.

Steve and Nancy’s copy of Preserving the Fruits of the Earth,  Stanley Schuler and Elizabeth Meriweather Shuler, 1973, p. 225.

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