As summer starts winding down, I begin thinking about winter. My instincts urge me to preserve nature’s bounty to enjoy during the cold months ahead. I know I can go to the store and buy things any time I want, but instincts are difficult to ignore. Plus, some things are just better when they’re homemade.
My mom used to make the most amazing green tomato relish with whatever green tomatoes were on the vine just before the first frost. It tastes just like regular relish, but it uses up those last fruits of summer, so they aren’t wasted. As an avid hot dog fan, I always made certain none of Mom’s relish went to waste.
Even though I didn’t plant a garden this year, I still plan to can some things. It’s just part of who I am. I haven’t made green tomato relish in years, and I have a hankering for it. Therefore, I’ll be stopping by the farmers’ market soon to see if anyone has green tomatoes for sale.
Here’s a recipe that I really enjoy. Perhaps you’ll like it, too. Sometimes I get froggy and add a small jalapeño to spice things up.
Green Tomato Relish
Ingredients
12 large green tomatoes 2 red bell peppers cut in quarters with seeds removed 2 green bell peppers cut in quarters with seeds removed 3 medium yellow onions 3 medium red onions 1 ½ tablespoons celery seed 1 ½ tablespoons mustard seed 1 tablespoon salt 2 ½ cups white sugar 1 cup apple cider vinegar
Directions
1. Using a food processor, chop tomatoes, red bell peppers, green bell peppers, and onions. 2. Drain the chopped veggies in a colander for an hour or until the liquid is gone. 3. In a large stockpot combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. 4. Ladle mixture into 6 or 7 sterilized pint glass canning jars, leaving 1/2-inch headspace at top of jars. Remove air bubbles. Wipe the rims and threads of the jars with a clean cloth. Apply hot, dry, sterilized lids and screw on the canning rings tightly. 5. Process the jars in a boiling bath canner at a rapid boil for 10 minutes. Remove the jars from the canner and place them on a solid towel-covered surface where they won’t be disturbed for at least 24 hours. You will hear popping sounds as the jars cool and seal.
Tip: These jars make great gifts if you wrap a little ribbon around them or add festive stickers to them. After they’re cool, of course. Thank you for reading Ozarks Maven! If you’ve enjoyed my little seeds of wisdom and joy, please subscribe to Ozarks Maven, Like Ozarks Maven on Facebook, or follow me on Twitter @OzarksMaven.
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