Extension > Food > Food Safety > Preserving and preparing > Fruits, vegetables, and herbs > Pickled green tomato relish
Pickled green tomato relish
Recommended Processes
Boiling water bath
Pints, 10 minutes
Note: Processing times and pressures in this publication are for Minnesota altitude ranges.
Ingredients
- 10 lbs. small, hard green tomatoes
- 1½ lbs. red bell peppers
- 1½ lbs. green bell peppers
- 2 lbs. onions
- ½ cup canning or pickling salt
- 1 qt. water
- 4 cups sugar
- 1 qt. vinegar (5%)
- 1/3 cup prepared yellow mustard
- 2 Tbsp. cornstarch
Yield: About 7 to 9 pints
Procedure
Wash and coarsely grate or finely chop tomatoes, peppers, and onions. Dissolve salt in water and pour over vegetables in large kettle. Heat to boiling and simmer 5 minutes. Drain in colander. Return vegetables to kettle. Add sugar, vinegar, mustard, and cornstarch. Stir to mix. Heat to boil and simmer 5 minutes. Fill sterile pint jars (refer to "Pickled Pepper-Onion Relish" for how to sterilize jars) with hot relish, leaving a ½-inch headspace. Adjust lids and process.
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