Jordan

Many, many years ago my grandmother made up a relish and I remember it had green tomatoes in it. I loved it so much and my neighbor gave me a basket of green tomatoes but I don't know what all went into the recipe. I can remember my grandmother standing and hand grinding those tomatoes for hours in the kitchen. Any help would be appreciated. My mom is gone too so I can't even ask her. Thanking anyone in advance.

onthelake

This is a recipe my sister used, but I have never made it.
Green Tomato Relish
12 green tomatoes
6 TBSP salt
24 green peppers
6 red peppers
12 large onions
4 quarts boiling water
1 quart vinegar
3 cups sugar
1 tsp celery seed
1 tsp. mustard seed

Cut tomatoes up fine; add salt and let stand for 1 hour; drain. Put peppers and onions through coarse food chopper, pour 2 quarts boiling water over peppers and onions; then drain at once. Pour over 2 remaining quarts of water; let stand 10 minutes; then drain. Add tomatoes, vinegar, sugar and spices. Let come to a boil and cook 30 minutes. Use stainless or enameled pot. Put into sterilized jars while hot and seal.

sahansen44

The one I use is from Better Homes and Gardens website.

NanaCindyLou

Love this! Haven't had any in a very long time. My friend's mother made this relish & fig preserves and always made sure I got a jar.

Yooper32

I made it always years ago when I had a big garden. I no longer have access to many green tomatoes, but I never have a beef roast that I don't mourn the lack of my green tomato relish. I have bought a jar at an Amish Bulk food store but it is mostly juice and very little tomato and pepper. So disappointing.

Elisabrat

I always use it in tomatillo sauce. If you don't have tomatillos use regular green tomatoes! I boil the tomatos in chicken broth with stems removed. once they have cooked til soft blend in blender with garlic, green pepper, and a bit of oil if needed to blend. amazing on crackers, love to add peanuts to the mix and two corn tortillas to help thicken it up. terrific on chicken. on toritillas... you don't have to waste them use them all!

PAKate

My neighbor gave me this recipe about 35 years ago and it is great. Here it is:
12 1/2 lbs. green tomatoes
1 quart onions
6 red peppers
6 green peppers
Grind all and drain. Pour boiling water over and let stand 5 min. Drain well. Add 3 cups vinegar, 9 cups sugar, 3 tsp mustard seed, 2 tsp celery seed, 2 tbsp tumeric. Stir well to mix. Bring to boil and boil 30 min or until thick. Spoon into jars and process 10 min in boiling water bath. Makes about 11 pints. I make 1/2 the recipe and can in jelly jars and it gives me about 12 jars. Enjoy!!!

terri123

Grandma's Green Tomato Relish (Yes, I make it every year. )

1 dozen green tomatoes
3 med. green bell peppers, seeded and chopped fine
3 med. red bell peppers, seeded and chopped fine
3 med. yellow bell peppers, seeded and chopped fine
3 med. onions, peeled and chopped fine
1 cup fresh jalapenos, stemmed and chopped fine

One quart of pickling liquid. (I make this the day before. Recipe follows)

(If you use a food processor, be sure you don't chop these ingredients to mush...)
Put all into a large pot and and bring it to a boil. Turn down the heat and simmer
for 20 minutes. Put into pint jars and process in a hot water bath for 20 minutes.
Let age for at least 2 weeks before opening. ( I put the date made on the lid)

Pickling Liquid
3 cups white vinegar
1 cup water
2 1/2 cups sugar
1/4 cup salt
1 1/2 whole allspice
1 - 3 inch cinnamon stick
1 1/2 tsp. celery seeds
1 1/2 tsp. mustard seeds
1 1/2 tsp. whole black pepper corns
Over high heat bring to a boil. Reduce heat and simmer for 30 minutes. Remove
from heat and cool completely. I strain it thru cheese cloth 2 times to get all the
spice pieces out. (Store in a cool place if you're making the vege mix the next day.)

SueSew

Did anybody NOT get left with green tomatoes this year? Everything but a few grape tomatoes and one big tomato ripened.

This is the first year I haven't been making green tomato jam, chutney, ketchup, pie, whatever. None of which the family was particularly keen on.

terri123

I actually had enough green ones to do the green tomato mincemeat for pies this year!!! But they came off a friend's plants that were at 4000 ft. elevation. Our's all got ripe, too. Strange growing year in the gardens in No.Calif.