A wonderful gardener recently gave me a huge pan of green tomatoes and I instantly knew I wanted to make this relish. The recipe calls for simple pantry ingredients and it makes 9 cups of yummy relish, a wonderful addition to my pantry, thank you Bonnie!!
10 large, or 20 small GREEN tomatoes
4 red or orange bell peppers
1 large sweet onion
1 tablespoon + 2 teaspoons yellow mustard seed
1 tablespoon celery seed
2 cups apple cider vinegar
2 cups granulated sugar
1 tablespoon + 2 teaspoons kosher salt
TO PREPARE VEGETABLES:
Core the green tomatoes and cut into medium size chunks, about this big:
Put them in a food processor, in small batches, and pulse until they are about this size (don't over-pulse):
Do the same with the onion and bell peppers.
Put EVERYTHING into a large, non-reactive stock pot that has a heavy bottom (I use the bottom part of my pressure cooker) and gently toss together.
Bring the mixture to a boil and then turn the heat down to a slow simmer (see note below).
Simmer UNCOVERED for two hours. I know that sounds like a LONG time, and the first time I tried this recipe, I was convinced that the veggies would cook away to nothing, but they don't.......trust me. Just gently stir about every 15 minutes. The vegetables will cook down and thicken into a wonderful relish.
Put relish into sterilized jars and process in a hot water bath (15 minutes for half pints and pints).
TIPS:
Original recipe called for half green bell peppers and half red bell peppers, but we don't care for the taste of green ones, so I modified the recipe and use all red and orange bell peppers.
Don't overload your food processor when you chop the vegetables. If you only load it with 2 or 3 cups at a time, you will get a nice fine chop without it turning to mush.
Recipe says to "slow simmer for 2 hours"......so, what is a slow simmer? My electric burner dial goes from 1 to 10, and a slow simmer on my stove is a 2. Basically, you want it to simmer at the same heat you would use when you make rice....slow and steady.
Recipe calls for Kosher salt, I have never tried this recipe with table salt.
4 red or orange bell peppers
1 large sweet onion
1 tablespoon + 2 teaspoons yellow mustard seed
1 tablespoon celery seed
2 cups apple cider vinegar
2 cups granulated sugar
1 tablespoon + 2 teaspoons kosher salt
TO PREPARE VEGETABLES:
Core the green tomatoes and cut into medium size chunks, about this big:
Do the same with the onion and bell peppers.
Put EVERYTHING into a large, non-reactive stock pot that has a heavy bottom (I use the bottom part of my pressure cooker) and gently toss together.
Bring the mixture to a boil and then turn the heat down to a slow simmer (see note below).
Simmer UNCOVERED for two hours. I know that sounds like a LONG time, and the first time I tried this recipe, I was convinced that the veggies would cook away to nothing, but they don't.......trust me. Just gently stir about every 15 minutes. The vegetables will cook down and thicken into a wonderful relish.
Put relish into sterilized jars and process in a hot water bath (15 minutes for half pints and pints).
TIPS:
Original recipe called for half green bell peppers and half red bell peppers, but we don't care for the taste of green ones, so I modified the recipe and use all red and orange bell peppers.
Don't overload your food processor when you chop the vegetables. If you only load it with 2 or 3 cups at a time, you will get a nice fine chop without it turning to mush.
Recipe says to "slow simmer for 2 hours"......so, what is a slow simmer? My electric burner dial goes from 1 to 10, and a slow simmer on my stove is a 2. Basically, you want it to simmer at the same heat you would use when you make rice....slow and steady.
Recipe calls for Kosher salt, I have never tried this recipe with table salt.
ENJOY !!!
Tag :
CONDIMENTS,
PICKLES
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