Sunday 27 July 2014

Green Tomato Relish

This is a great way to use up those unripened tomatoes you have left on your tomato plants at the end of the season.

5 pounds un-ripened green tomatoes
12 green onion, white and green parts
4 red bell peppers
1 cup pimentos stuffed green olives
1/4 cup coarse salt
2 cups sugar
3 cups white vinegar
2 tablespoons mustard seed
2 tablespoons celery seed
1/2 teaspoon ground allspice

Chop the vegetables and puree in food processor in batches.
Line a large colander with 1 layer of cheesecloth making sure there is enough cheesecloth to old over the outside of colander; place into a kitchen sink. (Or you can use a large sieve)
Pour all the processed vegetables into the lined colander and sprinkle the salt over the vegetables.
Stir and let sit for a couple of hours.
Grab the ends of the cheesecloth and give it a firm twist to drain the vegetables.
Bring the vinegar, sugar, mustard seeds, celery seeds and allspice to a boil.
Add the vegetable mixture and simmer for a 10 minutes.
Ladle into hot sterile jars and place the snap lid into place; lightly screw on the twist rim.
Place in a hot water bath and add enough water to just cover the jars; boil for 10 minutes.
Carefully remove the jars and allow cooling completely.  


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