GREEN TOMATO RELISH (HOT DOG RELISH)
I found this recipe in a canning book. It look easy, so I tried it. It tastes like the relish in the store. Plus, you can use all those green tomatoes you look at and hate going to waste.
Provided by m f4379
Categories Vegetable
Time 1h50m
Yield 5 half pints
Number Of Ingredients 9
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 TOMATO RELISH
This is a very easy relish that my mom always makes. Now that I have my own garden I make it myself. This goes well with fried catfish, beans, or any other southern dish. My wife likes it straight from the jar with crackers.
Provided by Jack II
Categories Vegetable
Time 1h30m
Yield 4 quarts
Number Of Ingredients 6
Steps:
- Wash tomatoes, cut into chunks. Place tomatoes, sugar, onion, peppers,vinegar and salt into large cooking pot. Mix well and simmer over medium heat, stirring until tomatoes turn from green to brownish and steam begins to form. Do not over cook. Do not Boil.
- Pack into hot canning jar and seal, in a hot water canner. Bath in hot water bath for about 20 minutes. Take out and allow to cool for about 8-10 hours. Check for proper sealing, if some have not sealed put in fridge and enjoy when cold.
GREEN TOMATO RELISH
Make and share this Green Tomato Relish recipe from Food.com.
Provided by Bertie Burroughes
Categories Sauces
Time 35m
Yield 6 pints approx
Number Of Ingredients 12
Steps:
- Coarsely grind all vegetables (or chopped if you prefer).
- Mix vegetables and salt.
- Cover and let stand 12 to 18 hours.
- Drain vegetables and rinse.
- Mix vegetables and remaining ingredients.
- Heat to boiling; reduce heat.
- Simmer, uncovered, 3 minutes.
- Pack simmering mixture in hot jars, leaving 1/8" headspace; seal.
- Process 10 minutes in a boiling water bath Improves with keeping for several months.
Nutrition Facts : Calories 662.1, Fat 1.7, SaturatedFat 0.3, Sodium 4783, Carbohydrate 159.3, Fiber 12, Sugar 140.6, Protein 7.6
GREEN TOMATO RELISH
This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees. A jar of this makes a great gift, too!
Provided by Linda McDaniel
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 2h
Yield 192
Number Of Ingredients 9
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.
Nutrition Facts : Calories 31.8 calories, Carbohydrate 7.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 40.1 mg, Sugar 6.7 g
GREEN TOMATO RELISH
This is a great all-purpose relish which works well on hamburgers, hot dogs, sandwiches, etc. I particularly like it on ham sandwiches. Great way to use up those green tomatoes left at the end of the season when the first frost is on its way. I like to use a red jalapeno, but if green is all you can find it is OK to use that. If you cannot find canning or pickling salt, you can use kosher salt, but double the amount - for example, this recipe calls for 1/2 a cup of canning salt, so if you are using kosher salt you should use 1 cup of kosher salt. Preparation time includes the time needed to soak the vegetables overnight.
Provided by xtine
Categories Vegetable
Time 8h10m
Yield 6 pints
Number Of Ingredients 15
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.
PICKLED GREEN TOMATO RELISH
When I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill! -Mary Gill, Florence, Oregon
Provided by Taste of Home
Time 1h15m
Yield 8 pints.
Number Of Ingredients 10
Steps:
- Cut tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand 3 hours., Discard liquid from bowls. Place vegetables in a stockpot; stir in vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until thickened. , Carefully ladle hot mixture into eight hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 37 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
GREEN TOMATO SWEET RELISH
Make and share this Green Tomato Sweet Relish recipe from Food.com.
Provided by Porfavorcorona
Categories < 4 Hours
Time 2h25m
Yield 3 pints
Number Of Ingredients 8
Steps:
- Mix tomatoes, onion, pepper and salt, let stand 1 hour.
- Drain well and add remaining ingredients (tie spices in cheesecloth).
- Bring to a boil and simmer 20 minutes.
- Pour into sterilized jars and seal.
- Process in boiling water bath 20 minutes.
Nutrition Facts : Calories 1865.1, Fat 3.6, SaturatedFat 0.4, Sodium 9403.3, Carbohydrate 458.6, Fiber 13.5, Sugar 439.3, Protein 12.2
GREEN TOMATO RELISH
Categories Condiment/Spread Onion Tomato Bell Pepper Summer House & Garden
Yield Makes about 10 pints
Number Of Ingredients 11
Steps:
- Remove the stem end of the tomatoes. Cut tomatoes into fine dice. Alternate layers of tomatoes and onions in a large pot or bowl, sprinkling each layer with salt. Leave overnight.
- The next day, drain off juices and place in a large preserving kettle. Add sugar, green peppers, celery seed and mustard seed. Tie the cloves, cinnamon and allspice in a cheesecloth bag and add to the pot. Pour in cider vinegar to cover and bring to a boil. Turn down heat and simmer for 2 1/2 hours. Remove from heat and discard cheesecloth bag. Pour relish into hot, sterilized preserving jars, cover and seal.
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