Ingredients
- Green Tomatoes, cored and chopped: 4 pounds
- Onions, chopped: 2 cups
- Green Bell Peppers, cored, seeded, and chopped: 2 cups
- Red Bell Pepper, cored, seeded, and chopped: 1 cup
- Granulated Sugar: 3 cups
- Apple Cider Vinegar (5% acidity): 3 cups
- Pickling Salt: 2 tablespoons
- Celery Seed: 1 tablespoon
Instructions
- Step 1: Combine all ingredients in a large, heavy-bottomed pot.
- Step 2: Bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching.
- Step 3: Reduce heat to low and simmer for 1 to 1.5 hours, or until the relish has thickened to your desired consistency, stirring occasionally.
- Step 4: While the relish simmers, prepare your canning jars, lids, and rings according to manufacturer instructions (sterilize jars).
- Step 5: Ladle hot relish into hot, sterilized jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if necessary. Wipe jar rims clean.
- Step 6: Process in a boiling water bath for 15 minutes for pint jars and 20 minutes for quart jars, adjusting for altitude. After processing, turn off the heat, remove the canner lid, and let the jars sit for 5 minutes before removing them to a towel-lined surface to cool completely. Check seals after 24 hours.
Notes
- For longer storage, especially after opening, keep your Green Tomato Relish refrigerated to maintain its vibrant flavor and texture.
- Reheat leftover relish gently in a small saucepan over low heat, stirring occasionally, or microwave in short bursts to avoid overcooking.
- Serve your Green Tomato Relish as a zesty topping for grilled sausages, burgers, or as a flavorful side with roasted pork or chicken.
- Don't be afraid to experiment with the sweetness; taste the relish during simmering and adjust the sugar to your liking, considering the tartness of your green tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American