Green Tomato and Pepper Relish recipe

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Ingredients

12 large green tomatoes, cut into large chunks
6 large green bell peppers, cut into large chunks
6 large red bell peppers, cut into large chunks
10 large onions, cut into large chunks
4 cups boiling water, or as needed
4 cups vinegar
5 cups white sugar
1 tablespoon salt
2 teaspoons ground turmeric
1 (8 ounce) jar mustard
6 (1 pint) canning jars with lids and rings

Nutrition Info

88.4 calories
carbohydrate: 21.4 g
cholesterol: : -
fat: 0.3 g
fiber: 1.5 g
protein: 1.1 g
saturatedFat: : -
servingSize: -
sodium: 155.7 mg
sugar: 19 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor, pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture, drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard, stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes.

  2. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.

  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Recipe Yield

6 pints

Recipe Note

A great relish to put on everything. You'll be cooking things just so you can use this recipe.

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