Green Tomato Relish Recipes

GREEN TOMATO RELISH - RECIPE

Steps:

• Add all of the ingredients to a food processor and process until the mixture is nice and chunky. Do not overprocess or you'll turn it into a puree.
• Pour the mixture into a pot and bring to a quick boil. Reduce the heat and simmer for 20 minutes.
• Cool, then transfer to cleaned jars. Seal and refrigerate. Should last a month or longer.

GREEN TOMATO RELISH

Steps:

• 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 - 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 - checking to make sure that the jars are sealed once cool.

GREEN TOMATO RELISH

Steps:

• Wash tomatoes, cut into chunks. Place tomatoes, sugar, onion, peppers,vinegar and salt into large cooking pot. Mix well and simmer over medium heat, stirring until tomatoes turn from green to brownish and steam begins to form. Do not over cook. Do not Boil.
• Pack into hot canning jar and seal, in a hot water canner. Bath in hot water bath for about 20 minutes. Take out and allow to cool for about 8-10 hours. Check for proper sealing, if some have not sealed put in fridge and enjoy when cold.

GREEN TOMATO RELISH (HOT DOG RELISH)

Steps:

• Combine tomatoes, onion, and pepper in large bowl.
• Sprinkle salt over vegetables, mix in,and let stand 1 hour.
• Drain vegetables.
• Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
• Tie cloves in cheesecloth and add to mixture.
• Stir in vinegar and simmer for 20 minutes.
• Take out spice bag.
• Pack hot relish into hot jars.
• Leave 1/4 inch headspace.
• Place canning lids on jars.
• Process half pints for 10 minutes in hot water bath.

OLD FASHIONED GREEN TOMATO CHUTNEY

Steps:

• Add the cloves, chilli, peppercorn and ginger to a glass jar with a 500ml capacity. Add 400-500ml of the vinegar (to the top of the jar) and cover with the lid. Leave to sit for at least 12 hours (but it can be made weeks ahead and will be more flavourful the longer it sits).
• Before using, the vinegar must be strained and the cloves, chilli, pepper and ginger discarded. *Please note you will not need to use all of the spiced vinegar in this recipe. Only 95ml is required (same quantities as Ezy sauce). The rest can be stored in your pantry.
• In a large mixing bowl, add the tomatoes, onions and salt and stir together. Cover and set aside in a refrigerator for 12 hours, overnight if possible.
• Add the tomato mixture (including the excess liquid from the tomatoes) to a large pot. Bring to the boil over low heat. When boiling, add the sugar and 95ml of Ezy sauce (or 95ml of the homemade spiced pickling vinegar) and stir.
• Gently simmer over low heat, uncovered, for 2 hours, stirring occasionally. Make sure the chutney doesn't catch on the bottom of the pan as it thickens, or it will burn.
• Remove from the heat and stir the relish mix into a chunky paste. Add the mustard powder, curry powder, cornflour and turmeric. Stir and return to a low heat for a further ten minutes, stirring occasionally.
• Add the hot chutney to sterilised jars and seal. Enjoy!

MY GRANDMOTHER'S GREEN TOMATO MUSTARD RELISH

Steps:

• Grind and drain for 1 hr. the first 4 ingredients (green tomatoes, green and red peppers and onions).
• Mix the remaining ingredients together and add the vegetables.
• Cook until it boils and thickens, stirring constantly.
• Pack in sterilized hot jars.
• Store in a cool, dry place.

GREEN TOMATO HOT DOG RELISH RECIPE

Steps:

• Gather the ingredients.
• Combine the tomatoes, onions, peppers, and salt in a large stainless steel pan. Cover and let stand in a cool place (about 65 F to 70 F) for 10 to 12 hours or up to overnight.
• Pour the vegetables into a colander over the sink and let drain. Rinse with cool water and use your hands to squeeze out any excess liquids.
• Place the pickling spices and celery seeds in a cheesecloth spice bag and tie closed.
• In a large stainless steel or enamel-lined pan, combine the vinegar, the spice bag, garlic, and brown sugar. Place over high heat and bring to a boil, stirring until the sugar dissolves.
• Add the drained green tomato mixture and bring the mixture to a boil. Reduce the heat to medium-low and boil gently, stirring often, for 1 hour.
• While the mixture is cooking, prepare the canner, jars , and lids.
• Fill the hot, prepared jars with the relish and remove any air bubbles with a small plastic spatula, leaving 1/2-inch headspace. Clean the jar rims and fit with the lids and rings.
• Process in a covered boiling-water bath canner for 10 minutes. Turn off the heat, remove the cover, and let the jars stand in the hot water for 5 minutes. Remove to a rack to cool completely.
• Store in a cool, dark spot for up to a year.

GREEN-TOMATO RELISH

Steps:

• In a medium saucepan, bring vinegar, sugar, and 1/4 cup water to a simmer; stir until sugar has dissolved. Add remaining ingredients, bring to a rapid simmer, and cook until tomatoes are just tender and liquid has almost evaporated, about 14 minutes.

GREEN TOMATO RELISH

Steps:

• Use a food processor to finely chop green tomatoes, cabbage, green and red sweet peppers, and onion, processing a portion at a time, using several 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 colander under running water; drain.
• 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 head-space. 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). Store sealed jars up to 3 months. Makes 6 to 7 half-pints or 3 to 4 pints (eighty-four 1-tablespoon servings).

PICKLED GREEN TOMATO RELISH

Steps:

• Cut tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand 3 hours., Discard liquid from bowls. Place vegetables in a stockpot; stir in vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until thickened. , Carefully ladle hot mixture into eight hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

GREEN TOMATO RELISH

Steps:

• In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
• In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
• Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
• Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.