This relish is perfect on hot dogs and hamburgers and has been preferred over store-bought green relish for a few generations in our family.
Prep Time 2 hourshours
Calories 32kcal
Author Kevin Lamoureux
Ingredients
11lbsgreen tomatoesabout 36 medium
2green peppers
2red bell peppers
6yellow onions
2cupsvinegar
3cupsbrown sugar
1tbspcelery seed
5tspsalt
¼tspgreen food coloring
Spice Bag
1wholeBay leaf
½tspMustard seed
½tspDill seed
½tspAllspice
½tspPepper corns
½tspChili peppers
Instructions
Preparing and sterilizing jars
Preheat oven to 250 F. Place mason jars (enough to hold about 2 quarts of relish) in oven for at least 30 minutes.
Put, lids, screw tops and tongs in a pot of water and boil for at least 5 minutes.
Preparing the relish
Roughly chop up the vegetables then grind them using a meat grinder or food processor.
Pour mixture into a large pot and cook for 15 minutes
Drain excess liquid using a sieve; return mixture to the pot
Add remaining ingredients, including spice bag, and cook for 15 minutes longer
Add a little green food coloring just before removing from heat to improve the appearance of the relish. Stir well.
Immediately put relish into sterilized jars while mixture is still hot.
Wipe jars and allow to cool at room temperature. Once cool, the lids will pop (downward) as they create a vacuum seal.
Notes
Make sure all jars, lids and utensils are sterilized. After tightening lids and allowing jars to cool for about 2 hours, test that the lids have made a seal. If they have, they will be concave. If not, they will be slightly convex and make a popping sound when pressed upon. To remedy this, you will have to reheat the mixture and re-sterilize the jars and lids, repeating the canning process. Otherwise, refrigerate those unsealed jars and use the relish right away. For additional information about home canning, the mason jar makers at Bernardin offer plenty of advice