Downright Delicious Sweet and Sour Green Tomato Relish
By: Leah Rodrigues
Published: July 24, 2012

This sweet and sour green tomato relish is a condiment you won't want to live without this summer.  Tart green tomatoes are cooked with green and red bell peppers, onions, sugar, and cider vinegar to make this tasty concoction.  This recipe makes 84 ounces (or 7 12 ounce jars) but trust me, you will want plenty of this relish.  Use the sweet and sour green tomato relish on your burgers, hot dogs, sandwiches, or even your potato salad. 
 
Green Tomato Relish
 
Ingredients:
 
12 lrg green tomatoes quartered
6 green bell peppers quartered
2 red bell peppers quartered
3 lrg onions quartered
2 teaspoons pickling salt
4 cups sugar
3 cups cider vinegar (5%% acidity)
2 teaspoons ground turmeric
1 jar prepared mustard - (6 oz)
 
Directions:
 








Process first 4 ingredients, a few at a time, in a food processor until ground. Transfer to a large nonaluminum bowl; sprinkle with pickling salt, and let stand 3 to 4 hours. Drain.


   
Combine sugar, vinegar, and turmeric in a large Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves. Add vegetables, and bring to a boil. Stir in mustard, and cook, stirring constantly, until thickened.


   
Pack into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 15 minutes.


   
This recipe yields 7 (12-ounce) jars.


   
Yield: 7 (12 oz) jars

Process first 4 ingredients, a few at a time, in a food processor until ground. Transfer to a large nonaluminum bowl; sprinkle with pickling salt, and let stand 3 to 4 hours. Drain.


     
Combine sugar, vinegar, and turmeric in a large Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves. Add vegetables, and bring to a boil. Stir in mustard, and cook, stirring constantly, until thickened.


     
Pack into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 15 minutes.


     
This recipe yields 7 (12-ounce) jars.


     
Yield: 7 (12 oz) jars