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Green Relish

Source of Recipe


Better Homes & Gardens, September 1997






List of Ingredients



• 6 medium (about 2 lbs.) green tomatoes, cored and cut up (about 4 cups chopped)
  
• 1/2 lb. cabbage, cored and cut up (about 3 cups chopped)
  
• 3 medium green sweet peppers, seeded and cut up (about 2-1/4 cups chopped)
  
• 2 medium red sweet peppers, seeded and cut up (about 1-1/2 cups chopped)
  
• 1 large onion, cut up (about 1 cup chopped)
  
• 2 Tbsp pickling salt
  
• 1-1/4 cups sugar
  
• 2 tsp mustard seed
  
• 1 tsp celery seed
  
• 1/2 tsp ground turmeric
  
• 1-1/4 cups cider vinegar
  
• 1/2 cup water
  






Instructions



1. Use a food processor to finely chop green tomatoes, cabbage, green and red sweet peppers and onion a portion at a time, using on/off turns of the processor. (Or, finely chop by hand.) Place vegetables in a large bowl. Sprinkle with the 2 tablespoons pickling salt; stir well. Cover and chill overnight. Rinse well in a colander under running water; drain.
   
   
2. In a large pot, stir together sugar, mustard seed, celery seed, and turmeric. Stir in vinegar and water. Bring to boiling, stirring to dissolve sugar. Stir in vegetables. Return mixture to boiling, stirring frequently. Remove from heat. Ladle hot relish into hot, sterilized half-pint or pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims and adjust lids. Process in boiling water canner for 5 minutes for half-pints or 10 minutes for pints (start timing when water begins to boil).
   
   Try it at your next barbecue.
   
   Makes 6 to 7 half-pints,
   or 3 to 4 pints.