My Grandmothers Green Tomato Mustard Relish Recipes

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.

GRANDMA'S GREEN TOMATO RELISH

Steps:

• 1. Combine chopped vegetables and salt in a large non-reactive pan. Cover and let stand in a cool place (65-70ºF) for 10-12 hours. 2. Pour vegetables into a colander over the sink and let drain. Rinse with cool water and squeeze out any excess liquids. 3. Tie the pickling spice mix in a cheese cloth bag. 4. In a large stainless steel pan, combine vinegar, spice bag, chopped garlic and the vinegar. Pout the vinegar mixture over high heat and bring to a boil, stirring until sugar is dissolved. 5. Add the drained vegetable mixture and bring to a boil. Reduce heat to med-low and boil gently, stirring often, for 1 hour. If you are using the cayenne chili, I usually add it at the end of the boil to only half the recipe so I have some that is hot and some that is not. 6. Fill hot jars and process for 10 minutes. Makes 4 half-pint jars.

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.