Posts Tagged ‘Green Tomatoes’

Green Tomato Relish

10-22-11
The frost came and the garden is finished for the year.  I recieved 1/2 pickle bucket of green tomatoes from a friend before the frost got his tomatoes.  I’ve waited all summer for this time to come; last of the seasons tomatoes to turn into Green Tomato Relish.

This is a wonderful relish for hot dogs, cold meats, burgers, or brown beans etc.

That said let’s get to the nitty gritty.  There is LOTS of prep with the recipe.  Every vegetable must be coarsely ground in a food processor and the prep on the green tomatoes will take you awhile.  This recipe is definately worth the time you’ll put in.


Wash your green tomatoes before you start.

I always use smaller tomatoes; from the wee little ones to med. size.  The larger the tomato the more seeds and you want as few seeds as possible in this recipe.

Quarter each tomato and if the core is large slice it out like you’re seeding and apple.  The core produces a slight bitter taste.

The smaller the tomato the less seeds it has as you can see on the left this tomato needs to have it’s seeds removed.
One way to do this is to take your thumb nail and run it from top to bottom along each side of the quarter piece; the action is like scooping out the seeds.

Grind each vegetable in a food processor after they’ve drained.

Place the vinegar and sugar in a enamel or stainless steel pot; bring to a boil and once sugar is melted add all the vegetables and spice ball.  Bring to a boil again and simmer for 15 minutes.  I like to stir this alot so the spices get a chance to mix up in the juice.

Place in jars and process in hot water bath for 10 minutes.  Your reward is a beautiful jar of relish.

Green Tomato Relish

Makes 5 1/2 pts.

6 c. green tomatoes, coarsely ground
5 c. (1 head) cabbage, coarsely ground
1 med. red bell pepper
1 med. sweet banana pepper
1 lg. onion
1 c. carrots, coarsely ground
1/2 c. ( 2 stalks) celery, coarsely ground
Canning salt
2 c. granulated sugar
2 c. apple cider vinegar
1 Tbsp. mustard seeds
1 Tbsp. ground turmeric
1 Tbsp. celery seeds

Coarsely gind all vegetables in a food processor, one at a time.  Place onions and peppers in a strainer and sprinkle with canning salt; stir to mix.  Place green tomatoes in another strainer, sprinkle with canning salt; stir to mix.  Place strainers over bowls to allow liquid from vegetables to drain off.  Let stand for 1 to 12 hours.  Sit cabbage, carrots and celery aside for later.

Once vegetables have drained.
In a enamel or stainless steel pot over medium heat add the vinegar and sugar; stir till sugar is melted.  Put the spices in a bag (cheese cloth or metal tea strainer) and add to liquid; simmer for 5 minutes.  Discarding the drain liquid add all vegetables to the pot. Stir well to mix.  Bring to a boil; reduce heat.  Simmer uncovered for 15 minutes; stirring often.

Pack simmering mixture in hot jars, leaving 1/8″ headspace.  Process 10 minutes in boiling water bath.  Improves with keeping for several months.

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