Nica
New member
With weather cooling down we have a ton of green tomatoes. To make use of some of them, we used this recipe (doubled), and made 12 pt's. of tomato relish.
Note this is for 6 pints.
11 cups chopped green tomatoes.
4 cups green and red peppers. (Can use a couple hot reds)
2 cups chopped onions
Put in pan/crock with 4 Table spoons salt.
Stir, cover, and let sit over night.
Drain well.
Syrup:
3 cups cider vinegar
5 cups sugar (we didn't use that much)
Spice bag of 1 T mixed pickle spice,
1 T mustard seed,
1 T celery seed.
Add chopped vegetables,
Bring pot to boil, add 1 T salt, 1 1/2 tea s pepper.
Then simmer 20 minutes.
Pack in sterile jars.
Water bath in rough boil for 12-14 minutes.
Remove and allow to cool.
Note this is for 6 pints.
11 cups chopped green tomatoes.
4 cups green and red peppers. (Can use a couple hot reds)
2 cups chopped onions
Put in pan/crock with 4 Table spoons salt.
Stir, cover, and let sit over night.
Drain well.
Syrup:
3 cups cider vinegar
5 cups sugar (we didn't use that much)
Spice bag of 1 T mixed pickle spice,
1 T mustard seed,
1 T celery seed.
Add chopped vegetables,
Bring pot to boil, add 1 T salt, 1 1/2 tea s pepper.
Then simmer 20 minutes.
Pack in sterile jars.
Water bath in rough boil for 12-14 minutes.
Remove and allow to cool.
