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.

DIRECTIONS

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

DIRECTIONS

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.