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Green Tomato & Pepper Relish

Guest Author - Sandy Moyer

Green Tomato & Pepper Relish

This delicious relish is a great way to use green tomatoes from your garden that will not ripen before a frost. Use it as you would use pickle relish, on hot dogs, barbecues, burgers, sandwiches and in salads.

  • 6 lbs. green tomatoes
  • 8 red bell peppers
  • 3 very large cooking onions
  • 1/2 cup salt
  • 4 cups hot water
  • 2 cups vinegar
  • 2 cups sugar
  • 1-1/2 tsp. cinnamon
  • 2 T. allspice
  • 1 tsp. ground cloves
  • 1 T. celery seed

Preparation -
Wash the green tomatoes and cut in quarters. Wash the red peppers, remove the seeds and cut the peppers into pieces. Peel the onions; chop the onions into wedges. Place the vegetables in a food processor or food chopper, a few pieces at a time, and process just until chopped; do not over-process. Dissolve the salt in the hot water. Pour the chopped vegetables into a stockpot. Pour the salted water over the vegetables. Bring to a boil and cook for 5 minutes. Pour into a large colander to drain off the water, then return the vegetables to the stockpot. Add the vinegar, sugar, cinnamon, allspice, and ground cloves. Stir the ingredients together to mix well. Bring to a boil, reduce heat and simmer 5 for minutes. Stir in the celery seed. Spoon the relish into hot, sterilized half-pint jars, leaving l/2" headspace. Adjust the caps and bands. Process in a boiling water bath for 10 minutes.


Pickles and Relishes: From Apples to Zucchinis, 150 recipes for preserving the harvest
Make pickles and relishes as tasty as Grandmother used to make — in much less the time, with far less salt, and with no chemical additives. The recipes in this cookbook include freezer pickles that take less than a half hour to prepare, refrigerator pickles that require no canning, salt-free pickles for dieters, plus variations on many old favorites. It has tips to guarantee crisp pickles without alum and illustrated step-by-step pickling methods.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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