Wondering what to do with all the green tomatoes this fall? We kept our tomatoes ripening slowly until the last frost and decided to salvage the green ones to make relish. This relish turned out very well and tastes quite a bit like bread and butter pickles. The colour is not dark green like store bought relish but the taste is really nice and if you really prefer a dark green you could add
//assets.pinterest.com/js/pinit.js a tiny bit of green food colour. I use to do that until the family said they preferred I left it in it’s natural colour!
Green Tomato Relish
3.5kg green tomatoes
450 grams onion
450 grams green peppers
2-3 celery stalks
2 cups sugar
2 cups vinegar
2 jalapenos- optional
1 1/2 tablespoons mustard seed
1 1/2 tablespoons celery seed
1 tablespoon salt
1 teaspoon turmeric – optional
Wash and core tomatoes. Coarsely chop in food processor – in batches. Place chopped tomatoes in large colander to drain.
Coarsely chop remaining vegetables in processor.
Place all ingredients in large pot. Bring to a boil stirring often. Simmer for 15 minutes.
Place relish in hot sterile canning jars. Wipe rims clean and place 2 part lids on. Place in boiling water bath – covered by 2″ water and boil covered for 30 minutes.
Or, if you prefer process in pressure canner at 10lbs pressure for 15 minutes. Turn off heat and let pressure down slowly following canner instructions. Makes 6 quarts.