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My Grandmother's Green Tomato Relish
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: My Grandmother's Green Tomato Relish
    Posted: 04 October 2016 at 08:47
From the kitchen of Helen Magdalena Fischer, née Plagge, of Killdeer, North Dakota:

Originally posted by Grandma Grandma wrote:

Green Tomato Relish

To make about 7 pints:

4 quarts cored, chopped green tomatoes (about 32 medium)
2 quarts chopped cabbage (about 1 large head)
2 cups chopped sweet red peppers (about 4 medium)
4.5 cups vinegar
1 cup chopped onions
1/2 cup salt
1.5 cups brown sugar, packed
2 tablespoons mustard seed
1 tablespoon celery seed
1 tablespoon prepared horseradish

Sprinkle salt over vegetables and mix thoroughly; let stand 3 to 4 hours. Drain thoroughly. Press to remove free liquid. Add sugar, spices and horseradish to vinegar; simmer 15 minutes. Add vegetables and heat to boiling. Pack, boiling hot, into hot jars, leaving 1/8-inch headspace. Adjust caps. Process 10 minutes in a boiling water bath.
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HistoricFoodie View Drop Down
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Joined: 21 February 2012
Location: Kentucky
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 04 October 2016 at 09:33
Sounds really good, Ron. And quite different from the Mama Hall's Green Tomato Relish that I've posted elsewhere.

One point that, perhaps, needs stating for beginners: There are two types of safe processing, boiling water and pressure. The method should always be specified.

In this case, because of the vinegar content and acidity of the tomatoes, we mean "process ten minutes in a boiling water bath."
But we hae meat and we can eat
And sae the Lord be thanket
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 October 2016 at 09:38
Good point, Brook - I hadn't thought of that, but you are 100% correct.

I will add that to the original post.
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