Unknownchef86s Green Tomato Or Zucchini 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.

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.

UNKNOWNCHEF86'S GREEN TOMATO OR ZUCCHINI RELISH

Steps:

• Note: Grind vegetables with the coarsest blade on a meat grinder (hand-crank or otherwise); you can usually buy the hand-crank kind fairly cheaply at a thrift store.
• Mix ground tomato or zucchini and salt, then pour into a cloth bag. Hang and let drain, overnight, over a non-metal container.
• In the morning, remove tomato/zucchini to a large, non-reactive (non-aluminum) pot and add remaining ingredients.
• Bring to a boil; simmer slowly for 20 minutes.
• Pour into sterilized pints and seal.
• Process in a boiling water bath for 10 minutes.

UNKNOWNCHEF86'S KILLER ZUCCHINI RELISH TARTAR SAUCE

Steps:

• Drain the relish and squeeze all excess liquid out.
• Add equal amounts of chopped onions and mayonnaise (to taste).

APPLE AND GREEN TOMATO RELISH

Steps:

• Grind the apples, tomatoes and onions (or dice them very small), then measure and put into a large kettle.
• Add the rest of the ingredients and simmer for 1 1/2 hours, stirring frequently.
• After cooking for 1 1/2 hours, ladle into clean, hot pint-size canning jars. Seal in a hot-water bath for 15 minutes. Makes about 10 pints.

TO DIE FOR ZUCCHINI AND TOMATOES !!!!

Steps:

• Chop finely the onion.
• Slice the zucchini (not to thick).
• Saute the zucchini with the onion, garlic.
• Add all your seasonings.
• Saute this for a few minutes in a pan sprayed with butter pam.
• Do not saute too long as you do not want the zucchini soft.
• Add the tomatoes and simmer few minutes.
• Remove from heat and serve on plates adding parmesan cheese on top.

GREEN TOMATO SWEET RELISH

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.