green tomato relish

Green Tomato Relish

tomatoes

onions,

green bell peppers, stem, seeds

red bell peppers, stem, seeds

salt

apple cider vinegar

sugar

celery seed

mustard seed

In a food processor, process tomatoes, onions, and peppers in batches until finely chopped. (We found it easier to get more uniform chopping if we didn’t mix the vegetables together in the food processor.)

Combine vegetables in a large bowl and stir in canning salt. Divide the vegetable mixture in two large strainers, and place the strainers over a deep bowl to drain &#8211; being careful to avoid having the bottom of the strainer sit in the drained liquid.

Let the vegetables sit for about 3 hours to drain. If you’d like, use the back of a large spoon or the back of a smaller mesh strainer with handle, press on the vegetables and encourage them the drain more quickly.

Discard liquid that the vegetables released during the draining process. Pour drained vegetables in a large 12-quart stockpot. Add in vinegar, sugar, celery seed and mustard seed, then stir to combine.

Bring mixture to a boil. Reduce heat to a moderate simmer and cook uncovered for 30 to 35 minutes, stirring frequently. The mixture should be thickened with most of the liquids simmered off.

While the relish mixture is simmering, prepare a boiling water bath canner. Heat pint jars in simmering water until ready to use. Wash lids and bands, as well as a ladle and funnel with warm, soapy water. Set aside until ready to use.

Once the relish mixture has simmered and thickened, carefully ladle the hot relish into the prepared pint jars, leaving a ½-inch head space. Remove air bubbles and wipe rims clean. Place lids on the jars; screw on bands until finger tight.

Place jars in water bath canner with simmering water, making sure that the top of the jars are covered with water. Bring to a boil and process for 15 minutes. Carefully remove jars and cool on a rack &#8211; checking to make sure that the jars are sealed once cool.

My Grandmother made a very similar relish, she called hers chow-chow. The ingredients were: green tomatoes, onions, celery, green and red peppers, and cabbage. She used a hand grinder and put the veggies (except for the red peppers) with salt in an old pillow case and suspended it over night to drain. The next day she added sugar, vinegar and turmeric and cooked for a couple of hours. The last hour the red peppers were added, the reason she didn't put them in earlier was because they would bleed turning the entire relish red. 
I just finished making it, her recipe turned out 16 pints. If you would like the complete recipe just email me.

This recipe reminds me of my ex mother in laws green tomato relish but instead of mustard seed she used cars of yellow mustard it was great ate it on just about everything it is awesome on a beef roast

Delicious! A friend just gave me her green tomatoes so I can make a second batch. I followed the recipe but added a few deseeded jalepenos since I had some that needed to be used up. It wasn't enough to add much heat - just a touch. It's a really fantastic recipe. Thank you.

My mother used to make this, and I am so happy to make it again. I don't grow large quantities of tomatoes, but I made two smaller batches, one in September and one just the other day (mid-October). Mom called it Pickililli. It's absolutely superb with bratwurst.

Love this recipe and so easy to make!  I cut the sugar in half as a personal preference.   Followed everything else to the measure and turned out so yummy.  Use it in my meatloaf,  Sheppards pie and so much more.

How to make and can THE BEST Green Tomato Relish. This simple canning recipe is made with green tomatoes, onions and bell peppers. It's a great recipe to save for unripe garden green tomatoes!

Green Tomato Relish (canning option)

green tomatoes

onions (equals about 8 large onions)

red bell peppers (halved, seeds removed)

green bell peppers (halved, seeds removed)

white sugar

Place tomatoes, onions, green peppers and red peppers in a food processor and pulse until &quot;relish&quot; texture. You can do the tomatoes first, then the onions, and then the peppers.   You will probably need to do this in batches and it might get a little messy.

Place cheesecloth over a large colander in the sink and add all of the relish, allowing it to sit on the cheesecloth to drain. I like to press down with my hands and then let it sit for 30 minutes to get out all of the extra water.

In a large pot add tomato relish mixture, sugar, apple cider vinegar, celery seed, mustard seed and salt.  Bring to a boil over high heat, and then reduce to a simmer, stirring often for 5 minutes.

How to Make

Sterilize jars.  This will make (12) 1-pint jars or (6) 1-quart jars.  I always recommend wide-mouth jars as they&#39;re easier to fill.

Add relish to the jars, filling to the top, and use a butter knife to press down to remove all air pockets from the sides.   Add lids on top and then screw the bands on.

Place a canning rack in the bottom of a large pot, filling it halfway with boiling water.  Carefully (!) lower the jars into the pot using a lifter, leaving about 2 inches between each jar.  If your pot isn&#39;t big enough you might need to do this in batches. If needed, pour additional boiling water into the pot so all the jars are covered by 2 inches of water.

At full boil, cover with a lid and process for 30 minutes.

Carefully remove jars from the pot and place on towel covered table, making sure jars aren&#39;t touching and are a few inches apart from each other.  Allow to cool completely.

Once cool, press down each top to make sure they were properly processed (the lid shouldn&#39;t pop up and down).

Store your canned relish in a cool dark cabinet or pantry. If stored properly, unopened relish will last for about 2 years.

How to Can:

senior   told me 30 years ago heat oven to235F sterilize  process  for time shown 60 to 80 jars a year give  2/3 away have not posined anyone beats the water canner made full recipe thanx

cut the recipe in thirds and added more of the vinegar, sugar and spices omg yes good recipe I substituted celery salt for fennel and dill, and used half and half of yellow mustard and dijon.  Just did it to my liking for flavor. I have never made relish before looks like I dont need to buy it anymore.  Yummy

Love this recipe! Quick and easy and tastes delicious 💖

I just finished preparing one batch of your relish recipe. My yield was 28 half pints, or 14 pints. I guess Brooklyn farm girls must use that new math, that Missouri Farmers don't know how to do. The taste was good though.

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Top 3 green tomato relish recipes from across the web

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Green Tomato Relish

Green Tomato Relish

Green Tomato Relish (canning option...

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