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Green Tomato Relish<\/p>\nGreen Tomato Relish<\/p>\n
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Slice:<\/p>\n
One-half peck green tomatoes (about 8 lb)<\/p>\n
12 bell peppers, about 1\/3 red or as available<\/p>\n
5 large onions (less if Spanish onions, which are larger)<\/p>\n
1 large garlic bulb or about 8 cloves of garlic<\/p>\n
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In a crock: Layer these sliced vegetables with about 1\/2 cup pickling salt; add scant teaspoon to finish as needed. Push\u00a0 a clean plate down over the vegetables until brine covers them.\u00a0 Cover the crock and set in cool corner overnight.\u00a0\u00a0 Drain and rinse after 12 hours (approximately).<\/p>\n
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Pickling mixture:\u00a0\u00a0 (Heat in resistant pan, enamel or stainless steel)<\/p>\n
1 1\/2 quarts cider vinegar<\/p>\n
2 lb light brown sugar<\/p>\n
1 T plus 1 t powdered ginger<\/p>\n
1 T plus 1 t dry mustard<\/p>\n
In infuser bag or wrapped in cheesecloth<\/p>\n
2T whole cloves<\/p>\n
2 sticks cinnamon<\/p>\n
1 T celery seed<\/p>\n
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Add vegetables and simmer until translucent.\u00a0 Try to avoid a heavy boil. Can these in pint jars for 15 minutes (hot water bath canning). Pickles can first be chopped in a food processor, taking care not to pur\u00e9e the relish. Allow pickles to mellow for 1 month before using.<\/p>\n","protected":false},"excerpt":{"rendered":"
Green Tomato Relish Slice: One-half peck green tomatoes (about 8 lb) 12 bell peppers, about 1\/3 red or as available 5 large onions (less if Spanish onions, which are larger) 1 large garlic bulb or about 8 cloves of garlic In a crock: Layer these sliced vegetables with about 1\/2 cup pickling salt; add scant teaspoon to finish as needed. Push\u00a0 a clean plate down over the vegetables until brine covers them.\u00a0 Cover the crock and set in…<\/p>\n