Recipe For Green Tomato Relish

I am an avid gardener and I hate to waste food in general, but I absolutely despise wasting something that I grew. Every year when the first frost comes around my tomato plants still have lots of green tomatoes on them that are waiting to ripen. Green tomatoes don’t have the same flavor as ripened tomatoes, but they do still have a few good uses. One of those use is green tomato relish. I use green tomato relish in place of pickle relish in all my recipes.

Ingredients for 6 Quarts of Green Tomato Relish

24 large green tomatoes

6 bell peppers (red or green will do)

12 onions

12 garlic cloves

3 tablespoons of celery seed

3 tablespoons of mustard seed

2 teaspoons of ground Turmeric

1 tablespoon of sea salt

5 cups of sugar

2 cups of apple cider vinegar


Cut the tomatoes into quarters. Remove the core, stem and seeds from the bell peppers and cut them into large chunks.Remove the skin and stem from the onions and garlic. Place all the vegetables into your favorite food processor fitted with a multi-purpose blade. Process all the veggies till well chopped. You will likely need to do this in batches unless you have an extraordinarily large food processor.

Place the processed veggies into a large fine mesh strainer or a large colander lined with cheesecloth. Sprinkle the sea salt over the top. Let the veggies drain for 2 hours. I use the liquid that drains out for making stocks or soups, because I truly don’t like to waste any food.

Place the veggies into a large, non-reactive stock pot. Add the celery seed, mustard seed, turmeric, sugar and apple cider vinegar. Heat to a boil, stirring constantly. Lower to a simmer and cook for 20 minutes, stirring often. Put into sterilized jars and follow proper canning procedures. These instructions come with the quart size glass canning jars. Enjoy!



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