August is here…what happened to the summer? Anyhoo, the gardens are giving up their bounty and several friends have tomato plants that are finished producing. The heat here this summer has taken quite a toll on the gardens. There are a bounty of green tomatoes. No sense in wasting what God gives!!
Time for relish.
My husband was literally drooling at the thought of relish time. I made this recipe for him previously and he just loves it! So, it cooks up quickly (after the initial effort of chopping and salting) and freezes very well. So, we have it for a while, if the green tomato supply is sufficient…we find lots of things to put relish on…lol.
Here is the picture of the chopped results.
I used the food processor to make short work of the chopping task but it is also wonderful if you want to chop old school. I have to admit that chopping all those onions isn’t my favorite thing…ever!
After everything is chopped, add salt and let it sit 4-7 hours to pull all the excess water out of the veggies. Please be sure to drain very well.
Then throw all the sauce ingredients in a large pot and cook. Add the veggies, stir, simmer , boil and your finished. I let it set for a few minutes to dissipate some of the heat (stir often, this helps) before ladling into containers and cover. When cool to the touch (when you can pick it up without hot pads) it went into the freezer. Of course, we shared with the folks who gave us the tomatoes and a couple of friends. Still lots left and I’m sure there will be another batch or two before the gardens are completely cleaned up!
Try it and let me know how you did and if you liked it. We got 7 pint containers out of the following recipe.
Green Tomato Relish
- 2 qts green tomatoes, chopped
- 5 small green peppers, chopped
- 5 large onions, chopped
- 4 Tablespoons salt
Sprinkle over veggies and let sit 4-7 hours. Drain very well. While veggies are draining, combine in a large pot:
- 2.5 cups apple cider vinegar (with or without the mother)
- 1 Tbsp celery seed
- 1 Tbsp allspice
- 1 tsp ground ginger
- 1 tsp ground tumeric
- 2 Tbsp dry mustard
- 3 cups granulated sugar
Simmer 10-15 minutes to dissolve sugar and blend all ingredients together. Add the veggies and stir well. Simmer 10 minutes more and then bring to boil. Remove from heat.
Remember to leave 1/4″ to 1/2″ head room in the containers to allow for expansion if freezing. Enjoy!! I have never had any left over for more than 8 months…FYI!
Be sure to let me know how it goes for you…
Until next time…keep on keepin’ on!