Green Tomato Relish
Total Time: 55
Yield: 6 pints
Here's the perfect solution for early-summer tomato cravings (or for those end-of-season fruits that don't ripen before the frost) -- green tomato relish. For prettiest results, use a variety of colorful bell peppers: orange, yellow, purple, red, and green. If you'd like a little heat, add a jalapeno or two.
Note: If you're pressed for time, you can pulse the vegetables in a food processor until they're chopped into 1/4-inch pieces. Dicing the vegetables by hand takes more time, but it makes the relish look extra pretty.
- 24 medium-large green tomatoes
- 4 large white, yellow, or sweet onions
- 6 medium-large bell peppers, preferably a mix of colors
- 1-2 jalapeno peppers (optional)
- 3 tablespoons pickling salt
- 3 cups granulated sugar
- 3 tablespoons mixed pickling spices, tied in a cloth
- 3 cups white distilled vinegar
Finely dice (see Note) the tomatoes, onions, peppers, and jalapenos (if using).
Transfer the vegetables to a large bowl, stir in the pickling salt, and let stand for 1 hour. Drain and discard liquid, then add the sugar, pickling spices, and vinegar. Transfer mixture to a 4-quart pot and set it over high heat; bring to a boil. Lower heat to low and gently simmer for 1 hour.
Pack the relish into hot, fully sterilized pint jars, leaving a quarter-inch of head space at the top. Remove any air bubbles by tapping the jars lightly; wipe jar rims with a clean towel. Cover at once with metal lids, and screw on bands. Seal and process for 5 minutes in a boiling-water bath. Cool and store in a cool, dry place.