Posts Tagged ‘Relish’

Green Tomato Relish

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.


Last of the Garden

The weather here has been VERY dry for over 3 wks.  The garden is just as dusty as can be, yet it still surprises me with growth every time I go to check on it.  I picked some green tomatoes today about medium size and smaller; these are the first I’ve gotten in weeks.   There is a volunteer cantaloupe plant with 3 wee little green cantaloupes on it.  It has been there for about four weeks now still full of blooms even though the deer got in the garden and ate all the leaves.  I’ve blocked them from coming in now. I spied a new cantaloupe plant today prospering with loads of little yellow flowers.

The deer also ate all the leaves off of my late test crop of green beans; that were actually doing pretty good among the grass. :O) 

The okra is still putting on and I’ve about decided it will till frost.  The dry weather doesn’t seem to bother it.  I picked about 20 pods today.  We will have no shortage of okra to eat till next years planting.

Now that I have my green tomatoes I’m gonna need some green cabbage, onions, bell pepper, carrots to make my hot dog relish.  I’ve a friend and her son who just love it and since my stash is about gone…  Opps, no time to Can right now so I prepped the green tomatoes and placed them in the freezer for later.  See next post for recipe.


     We’ve been blessed this year with a great beautiful garden; as I’m sure you’ve seen.  I am so thankful everytime I go out to pick something or see a plant finally starting to bare.  Speaking of starting to bare; the okra is finally flowering. YEAH!  Dad planted it on June 1 and it has been a long month and a half of okra TLC.  We’ve pulled grass, fertilized it, and watered it just about every evening because of the 100 degree days we’ve been consistently having.  The sandy soil in our garden doesn’t hold water very long unlike a dark rich soil would.
     As of today all we have left in the garden is okra, tomatoes, zucchini, yellow squash, and watermelon.  The squashes are not doing well in this HOT weather we’ve been having and I’ve been putting off pulling them up.  I really hate to pull up a plant that is still green.

Boiled Cabbage:    9 Qts.

Potatoes:     4 Qts.

Green Beans:    9 Pts. & 1 Qt.

Squash:    6 Pts.

Squash/Zucchini :   4 Pts.

Dill Pickles:  4 Qts., 2 Pts., & 3 half qt. jars

Dilled Cucumbers & Sweet Banana Peppers :   3 half pts.

Dilled Garden Mix
(Squash/Zucchini/Cukes/Onions & Sweet Banana Peppers) :
2 Qts. & 5 half qt. jars

Crisp Squash Pickles :   4 Pts. zucchini & 3 Pts. yellow squash

Zuke & Cuke Relish  :   3 half pints

Radishes:    Dilled = 1 pt.
                    Vinegar/salt = 1 half pt.


    Last weekend I had one zucchini and one lg. cucumber sitting on the counter.  I thought, what am I gonna do with you?  I decided to make a zucchini and cucumber relish. My first thought was, is there a recipe out there for that?  After an extensive search on google and many Foodie sites I can say, no.  So I decided to make up my own.    
   I cut the zucchini and cucumber in half and dug out the seeds, then shredded them using the large holes on my shredder.  To make it easier I chunked up the onion, celery and red pepper; placed them separately in my small food chopper; whirling away till they were finely chopped.  I followed the directions for most recipes for relishes where you salt the vegetables and leave them to drain for several hours.  Once they set I made the vinegar-spice mixture.  Having just made the Crispy Squash Pickles the other day I decided to use the same spices.  On a whim I thought I would make this diabetic friendly so my Dad could eat it too, so I used Splenda. 
   Once I got the vegetables in the pot and cooked them for a minute I tasted the juice and found it bitter on the back of my tongue so I went ahead and added some real sugar thinking it would round out the flavors better.  The sugar seemed to calm down the bitterness, but it was still there.  Thinking that perhaps sitting in the jars with flavors mingling for a month or so, the bitterness would go away, I canned it in small half pint jars.  I am skeptical about the final tasting and await a month to pass quickly so I can see how it turned out.   I Will Let You All Know.

This recipe made 3 half-pint jars.

2 c. zucchini, seeded & shredded
2 c. cucumber, seeded & shredded
1 1/2 c. purple onion, finely chopped (food processor)
1 c. celery, finely chopped (food processor)
1/2 c. red pepper,
1/3 c. canning salt

Place above in a large strainer, mixed well together, let sit over night.

2 c. white vinegar
3/4 c. splenda
1/2 c. sugar
2 tsp. mustard seed
2 tsp. tumeric
2 tsp. ginger
1 tsp. celery seed

Place above in large pot, stirring till sugar melts.  Add strained vegetables; mix together well.  Bring to a boil for 5 minutes and ladle into jars.  You will have to use a strainer spoon so you won’t over fill the jars with liquid.
Place warmed lids on jars and tighten rings.  immerse in boiling water bath for 10 minutes.  Remove and allow to cool.  Let sit, in cool dry place, for 1 to 2 months.

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