Green Tomato Hot Dog Relish Food

GREEN TOMATO RELISH (HOT DOG RELISH)

Steps:

• Combine tomatoes, onion, and pepper in large bowl.
• Sprinkle salt over vegetables, mix in,and let stand 1 hour.
• Drain vegetables.
• Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
• Tie cloves in cheesecloth and add to mixture.
• Stir in vinegar and simmer for 20 minutes.
• Take out spice bag.
• Pack hot relish into hot jars.
• Leave 1/4 inch headspace.
• Place canning lids on jars.
• Process half pints for 10 minutes in hot water bath.

GREEN TOMATOES HOT DOG RELISH RECIPE

Steps:

• With food processor, process green tomatoes, onion, red bell pepper, jalapeno peppers and garlic cloves. You want to have small pieces, but you don't want to liquify.
• Place processed vegetables in cheesecloth and squeeze excess liquid out but you don't need to go completely crazy with this. A little bit of liquid remaining will be okay.
• Pickling Spice Bag: Prepare a small square of cheesecloth and place pickling spices in the center. Tie the top with a small strip of cheesecloth or baker's twine.
• Place vegetables into medium saucepan with pickling spice bag, chile de arbol, vinegar and salt. Place pan on stovetop on medium heat until just boiling then allow to simmer uncovered for 30 minutes.
• Stir occasionally. If it looks like the vegetables are starting to stick to the bottom, add about 1/4 to 1/2 cup water and continue simmering.
• Remove from heat and allow to cool completely before placing in refrigerator. Remove spice bag before storing. You can also remove the whole chiles, if you like. Serve as a condiment with hot dogs or hamburgers. Serve as a side relish for meats and baked beans.

HOT DOG RELISH

Steps:

• Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl.
• In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine.
• Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.

GREEN TOMATO RELISH

Steps:

• In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
• In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
• Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
• Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

SUZY'S GREEN TOMATO RELISH

Steps:

• Using a food grinder, grind together the green tomatoes, red peppers, green peppers, onions, apples, and cucumbers into a large food-safe container. Mix in 1 scant cup salt, and let stand overnight.
• The next day, drain off the excess liquid from the ground vegetable mixture.
• Bring the vinegar to a boil in a large kettle or stockpot. Place the allspice, cloves, mustard, 1 tablespoon of salt, cinnamon, and turmeric into a closely-woven cloth bag, and place the bag into the hot vinegar to boil for about 15 minutes. Remove the spice bag, and stir in the sugar until dissolved. Add the ground vegetable mixture, bring back to a boil, and simmer over medium-low heat, stirring frequently to prevent burning, until the relish is soft and slightly darkened in color, about 20 minutes.
• Sterilize pint canning jars and lids 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.
• Place a rack in the bottom of a large canning kettle, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
• Remove the jars from the kettle 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.

GREEN TOMATO HOT DOG RELISH

Steps:

• In a large bowl combine green tomatoes, onions and pickling salt.
• Cover and let stand overnight.
• Steriloize 6 1/2 pint jars.
• Rinse tomatoes & onions well, drain and rinse out excess moisture.
• In a large saucepan combine vinegar, garlic, brown sugar, mustard, sal t& ginger.
• Tie cloves, cinnamon stick & celery seed in a square of cheese cloth, add to the pickling liquid.
• Bring to a boil, add tomatoes, onions,& peppers simmer for 1 hour stirring frequently.
• Ladle relish into hot sterilized jars to within 1/2" of top, release air bubbles by running a spatula around the inside of the jar, cover with heated snap lid, screw on band.
• Bring water in a large pot (use the pot & water that you used to sterilize the jars) to a boil, place jars in and water process for 10 minutes.

GREEN TOMATO HOT DOG RELISH RECIPE

Steps:

• Gather the ingredients.
• Combine the tomatoes, onions, peppers, and salt in a large stainless steel pan. Cover and let stand in a cool place (about 65 F to 70 F) for 10 to 12 hours or up to overnight.
• Pour the vegetables into a colander over the sink and let drain. Rinse with cool water and use your hands to squeeze out any excess liquids.
• Place the pickling spices and celery seeds in a cheesecloth spice bag and tie closed.
• In a large stainless steel or enamel-lined pan, combine the vinegar, the spice bag, garlic, and brown sugar. Place over high heat and bring to a boil, stirring until the sugar dissolves.
• Add the drained green tomato mixture and bring the mixture to a boil. Reduce the heat to medium-low and boil gently, stirring often, for 1 hour.
• While the mixture is cooking, prepare the canner, jars , and lids.
• Fill the hot, prepared jars with the relish and remove any air bubbles with a small plastic spatula, leaving 1/2-inch headspace. Clean the jar rims and fit with the lids and rings.
• Process in a covered boiling-water bath canner for 10 minutes. Turn off the heat, remove the cover, and let the jars stand in the hot water for 5 minutes. Remove to a rack to cool completely.
• Store in a cool, dark spot for up to a year.

GREEN TOMATO RELISH

Steps:

• Wash tomatoes well and cut out the stem scar. Cut tomatoes into large pieces and set aside.
• Chop the bell peppers, onions, and jalapeno into large pieces.
• Place all the vegetables in a food processor, and process until the mixture has the consistency of a relish. Be careful not to over process - you don't want the mixture to turn into mush.
• Soak the vegetables: place the vegetables in a large stainless steel pot or plastic bowl and combine with the half cup of canning salt, mixing well so that the salt dissolves. Add enough water to cover the vegetables, and mix again. Cover the bowl, and let it sit on the counter overnight or for at least 8 hours.
• The next morning, line a counter with lots of paper towels - I usually use 5 layers. You are going to be placing the drained vegetables on these paper towels, so make sure you cover a fairly large space; at least 2 feet by 1 1/2 feet.
• Drain the tomato/onion/pepper mixture and rinse with cold water. Drain well, and then with your hands, which you have just washed in hot water with soap, squeeze the remaining moisture out of the vegetables. You will see that a lot of water still comes out. Place the drained and squeezed vegetables on the paper towels.
• Make a spice bag out of a quadruple layer of cheesecloth, and tie all the spices up in it.
• In a non-reactive pan (i.e., one not made of aluminum) large enough to comfortably hold all the vegetables, combine the vinegar and sugar. Add the spice bag and bring to a boil, stirring to dissolve the sugar. Boil for 5 minutes, then add the drained vegetable mixture.
• Bring the relish to a boil over high heat, then lower the heat and simmer, stirring occasionally, for 5 minutes.
• Remove the spice bag and ladle the relish into canning jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any relish which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
• Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
• The relish should sit for at least a month before you use it, so the flavors can combine and improve.

GREEN TOMATO AND PEPPER RELISH

Steps:

• 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.
• 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.
• 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.
• 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.

HOT DOGS WITH HOMEMADE TOMATO RELISH

Steps:

• For the tomato relish, fold a 36x18-inch piece of heavy foil in half to make an 18x18-inch square. In a medium bowl combine 2 cups of the tomatoes, the onion, garlic, oregano, mustard, water, salt, brown sugar and pepper. Place mixture in center of the foil. Bring up two opposite edges of the foil; seal with a double fold. Fold the remaining edges to enclose the mixture, leaving space for steam to build.
• For a charcoal grill, place the foil packet on a grill rack directly over medium coals. Grill for 10 minutes; turn packet. Grill about 10 minutes more or until onion is tender. (For a gas grill, preheat grill. Reduce heat to medium. Place foil packet on grill rack directly over heat. Cover and grill as above.).
• Meanwhile, place hot dogs on grill rack around foil packet; grill for 5 to 7 minutes or until heated through, turning occasionally.
• Carefully open rellish packet and stir remaining 1 cut tomato halves and the grapes into hot relish mixture. Place hot dogs in toasted buns; serve tomato relish with the hot dogs.