adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Green Tomato and Pepper Relish
0 Likes
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
195 minutes
Tangy green tomato and bell pepper relish - sweet and versatile.
Ingredients:
  • 12 large green tomatoes, cut into large chunks
  • 6 large green bell peppers, cut into large chunks
  • 6 large red bell peppers, cut into large chunks
  • 10 large onions, cut into large chunks
  • 4 cups boiling water, or as needed
  • 4 cups vinegar
  • 5 cups white sugar
  • 1 tablespoon salt
  • 2 teaspoons ground turmeric
  • 1 (8 ounce) jar mustard
  • 6 (1 pint) canning jars with lids and rings
Instructions:
  • In a food processor, pulse green tomatoes, bell peppers, and onions until coarsely chopped. Transfer mixture to a large bowl and pour boiling water over it, then drain. Move the vegetables to a large pot and stir in vinegar, sugar, salt, turmeric, and mustard. Bring to a boil and cook until vegetables are softened, about 10 minutes.
  • Boil jars, lids, and rings for a minimum of 5 minutes to sterilize. Fill hot, sterilized jars with relish, leaving a 1/4-inch space at the top. Remove air bubbles by running a knife or spatula along the inside of the jars. Clean rims with a damp paper towel to ensure no food residue. Seal with lids and screw on rings.
  • Position a rack in the base of a large stockpot and fill halfway with water. Once boiling, carefully lower jars into the water with a jar lifter, ensuring a 2-inch gap between them. If needed, top up with boiling water to reach a minimum of 1 inch over the jar tops. Cover, allow the water to reach a rolling boil, and process for 15 minutes.
  • Take the jars out of the stockpot and place them on a cloth-covered or wooden surface, several inches apart, until they cool down. Once cooled, press the top of each lid with a finger to ensure a tight seal (lid should not move up or down). Store in a cool, dark place.

Similar Recipes