This recipe has a mixture of red and green tomatoes plus a few other vegetables to make a zesty relish that tastes great on sandwiches.
Ingredients
- green tomatoes: 8 cups (cored and chopped)
- red tomatoes: 4 cups (peeled, cored, and chopped)
- cabbage: 4 cups (chopped)
- onion: 3 cups (chopped)
- cucumber: 2 cups (chopped)
- green bell pepper: 1 cup (chopped)
- red bell pepper: 1 cup (chopped)
- salt: 0.5 cup
- brown sugar: 4 cups
- celery seed: 1 Tbsp
- ground cinnamon: 1 Tbsp
- mustard seed: 1 Tbsp
- ground ginger: 1 tsp
- garlic: 2 clove (minced)
- ground cloves: 0.5 tsp
- quarts vinegar: 2 piece
Metric Conversion
Stages of cooking
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In a large bowl, combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper. Mix with the salt and let stand for 12 to 14 hours in a cool place, if not the refrigerator. Drain and rinse thoroughly.
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Prepare 8 pint jars with lids and rings by sterilizing and keeping hot. Set aside.
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In a large pot, combine the brown sugar, celery seed, cinnamon, mustard seed, ginger, garlic, cloves and vinegar. Bring to a boil, stirring to dissolve sugar. Simmer for 10 minutes. Add vegetables, and simmer for another 30 minutes.
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Bring vegetables to a boil from a simmer and ladle into hot jars, leaving 1/4 inch headspace. Secure lids and rings. Process in a boiling water canner for 15 minutes. Cool to room temperature and refrigerate any jars that fail to seal properly.
