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.

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Green Tomato Relish

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Top 2 green tomato relish recipes from across the web

The most viewed green tomato relish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Green Tomato Relish

Green Tomato Relish

The most viewed green tomato relish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine