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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This recipe has a mixture of red and green tomatoes plus a few other vegetables to make a zesty relish that tastes great on sandwiches. Ingredients:
8 cups cored and chopped green tomatoes |
4 cups peeled, cored and chopped red tomatoes |
4 cups chopped cabbage |
3 cups chopped onion |
2 cups chopped cucumber |
1 cup chopped green bell pepper |
1 cup chopped red bell pepper |
1/2 cup salt |
4 cups brown sugar |
1 tablespoon celery seed |
1 tablespoon ground cinnamon |
1 tablespoon mustard seed |
1 teaspoon ground ginger |
2 cloves garlic, minced |
1/2 teaspoon ground cloves |
2 quarts vinegar |
Directions:
1. In a large bowl, combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper. Mix with the salt and let stand for 12 to 14 hours in a cool place, if not the refrigerator. Drain and rinse thoroughly.
2. Prepare 8 pint jars with lids and rings by sterilizing and keeping hot. Set aside.
3. In a large pot, combine the brown sugar, celery seed, cinnamon, mustard seed, ginger, garlic, cloves and vinegar. Bring to a boil, stirring to dissolve sugar. Simmer for 10 minutes. Add vegetables, and simmer for another 30 minutes.
4. Bring vegetables to a boil from a simmer and ladle into hot jars, leaving 1/4 inch headspace. Secure lids and rings. Process in a boiling water canner for 15 minutes. Cool to room temperature and refrigerate any jars that fail to seal properly.
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