Tangy Homemade Green Tomato Relish Recipe

Ingredients

• 24 large green tomatoes
• 12 large onions
• 3 red bell peppers, halved and seeded
• 3 green bell peppers, halved and seeded
• cheesecloth
• 5 cups white sugar
• 2 cups cider vinegar
• 3 tablespoons celery seed
• 3 tablespoons mustard seed
• 1 tablespoon salt

Instructions

1. Gather all of your necessary ingredients.
2. Working in smaller batches, coarsely grind the green tomatoes, onions, red bell peppers, and green bell peppers using a grinder or a food processor. Line a large colander with several layers of cheesecloth and set it over a sink or a large mixing bowl. Pour the tomato mixture into the cheesecloth-lined colander and allow it to drain for approximately 1 hour.
3. In a large, non-aluminum stockpot, combine the drained tomato mixture with the sugar, vinegar, celery seed, mustard seed, and salt. Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and allow the mixture to simmer, stirring frequently to prevent sticking, for about 5 minutes.
4. Prepare and sterilize enough canning jars and lids to accommodate the relish (approximately twelve 1-pint jars or six 1-quart jars). Carefully pack the relish into the sterilized jars, ensuring there are no empty spaces or unwanted air pockets. Fill the jars completely to the top, leaving minimal headspace, then firmly screw on the lids.
5. Place a rack in the bottom of a large stockpot and fill the pot halfway with boiling water. Carefully lower the filled jars into the prepared pot using a jar holder or canning tongs. Ensure there is roughly a 2-inch space between each of the jars. If needed, pour in additional boiling water until the tops of the jars are covered by at least 2 inches of water. Bring the water to a full, rolling boil, then cover the pot and process the jars for a full 30 minutes.
6. Carefully remove the jars from the pot and place them on a cloth-covered or wooden surface, ensuring a few inches of space between them, and allow them to cool completely. Once cooled, gently press the top of each lid with your finger to ensure that the seal is airtight (the lid should not move up or down at all when pressed). Properly sealed relish can be stored in a cool, dark place for up to one year.

Nutrition

• Calories: 32 kcal
• Fat Content: 0 g
• Fiber Content: 1 g
• Sugar Content: 7 g
• Sodium Content: 40 mg
• Protein Content: 1 g
• Carbohydrate Content: 8 g
• Unsaturated Fat Content: 0 g