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
DILLED GREEN TOMATO RELISH
This recipe was actually a mistake and one that my family loved. We used this many years ago when we needed a relsih for hot dogs. This recipe is different than most green tomato relishes as it is not sweet. I am posting this in response to a request.
Provided by PaulaG
Categories Very Low Carbs
Time 1h15m
Yield 6 pints
Number Of Ingredients 8
Steps:
- Cut off steam end of green tomatoes.
- Coarsely chop green tomatoes, celery and bell peppers in food processor.
- Combine the water vinegar and pickling salt and bring to a boil, add the chopped vegetables and return just to a boil.
- Drain, reserving the liquid and loosely pack vegetables to 6 pint jars.
- To each jar add 1 clove of garlic and 1 teaspoon dill seed.
- Return the reserved liquid to a boil and pour over vegetables to within 1/2 inch of top of jar; remove any air bubbles with clean knife.
- Put on cap, screw band firmly tight.
- Process in a water bath canner as recommended for your altitude.
- Check lids to make sure of good seal.
- Allow relish to sit for 4 weeks before using.
Nutrition Facts : Calories 128, Fat 1.1, SaturatedFat 0.1, Sodium 18934.5, Carbohydrate 22.2, Fiber 5.1, Sugar 14.4, Protein 4.8
SPICY JALAPEñO RELISH
Delicious, tangy, spicy jalapeño relish recipe using just 7 simple ingredients.
Provided by peppergeek
Categories Condiment
Number Of Ingredients 7
Steps:
- Finely dice the jalapeños and red onions into small cubes, about 1/8 inch.
- Bring a medium sauce pan to medium heat. Add the celery seed and toast for about 1 minute, or until fragrant.
- Add the rest of the ingredients (peppers, onions, sugar, salt, black pepper and vinegar) to the pan and stir thoroughly.
- Bring the mix to a simmer and allow to cook for about 10 minutes, uncovered.
- Remove from heat when some of the liquid has evaporated, but it is still somewhat watery or runny. The relish will thicken as it cools.
- Allow to cool and add to a clean glass jar.
- Store in the refrigerator for 2-3 weeks or waterbath can for long term storage.
GREEN TOMATO/JALAPENO RELISH
This is one of those recipes that I've had for so long, I don't know where it came from. But I love this relish as a sidekick for fried catfish.
Provided by Chef Roly-Poly
Categories Vegetable
Time 40m
Yield 6 pints of relish
Number Of Ingredients 6
Steps:
- Prepare pint pickling jars per manufacturers directions.
- Coarsely chop tomatoes and onions in batches in a food processor and reserve them.
- Combine vinegar, sugar and salt in a stock pot, and bring to a boil over high heat. Add all vegetables and boil the mixture vigorously for 2 to 3 minutes.
- Spoon the relish into prepared, hot jars, leaving 1/2 inch of headspace.
- (Make sure to get some jalapeno slices in each jar).
- Process the jars in a water bath canner for 10 minutes.
- Makes about 6 pints.
Nutrition Facts : Calories 352.7, Fat 1.1, SaturatedFat 0.2, Sodium 4784.9, Carbohydrate 82.7, Fiber 6.8, Sugar 72.8, Protein 6.6
GREEN TOMATO JELLY
A deceiving raspberry pepper jelly made from green tomatoes! We serve this with cream cheese for an appetizer, but it is also good over grilled fish or chicken.
Provided by Lisa
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 100
Number Of Ingredients 5
Steps:
- Combine green tomatoes, sugar, raspberries, and jalapeno peppers together in a saucepan; cook and stir until sugar is dissolved and raspberries and tomatoes are broken down, about 15 minutes. Remove saucepan from heat and stir in gelatin mix until well blended.
- Pour tomato-raspberry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack tomato-raspberry mixture into hot, sterilized jars, filling to within 1/4-inch of the top. Run a knife or 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 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until 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.
Nutrition Facts : Calories 44.4 calories, Carbohydrate 11.2 g, Fiber 0.3 g, Protein 0.3 g, Sodium 7.3 mg, Sugar 10.9 g
GREEN TOMATO AND PEPPER RELISH
A great relish to put on everything. You'll be cooking things just so you can use this recipe.
Provided by AlyssaLibby
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 3h15m
Yield 64
Number Of Ingredients 11
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.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 21.4 g, Fat 0.3 g, Fiber 1.5 g, Protein 1.1 g, Sodium 155.7 mg, Sugar 19 g
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