Side Pannel
June Meyer's Authentic Hungarian Green Tomato Relish
June Meyer's Authentic Hungarian Green Tomato Relish
- Recipe Submitted by ADMIN on 09/26/2007
Category: Canning
Ingredients List
- 10 lb Green tomatoes
- 1 Head of cauliflower
- -or more
- 5 lb Peeled yellow
- -or white onions
- 5 Green bell peppers
- 5 Red peppers
- 1 c Pickling salt
- -(no iodine)
Directions
BRINE
7 c Vinegar. White is best
1 Whole box of mixed
-pickling spices
1 Box of whole
-mustard seed
5 c Sugar
Summer time was never a time of ease and leisure. The produce was ripening
in the garden and that meant more canning to do. Relishes were always a
welcome addition to the table during the winter. My parents never bought
comercially prepared pickles, peppers, relishes. We alway made our own. The
Green Tomato Relish would rid the garden of all the tomatoes that never
wanted to ripen. It is a wonderful, tasty, spicy relish that will accent
any meal. Great with sandwiches. Regards, June Meyer.
Slice thinly only the tomatoes, onions and cauliflower. Place the cut up
vegetables in a large plastic bin. Sprinkle 1 cup of salt over vegetables
and let it sit over night. Drain well and rinse off salt with water. Remove
the seeds from the red and green peppers and cut up into small pieces. Add
the rinsed off vegetables and place in large kettle or pot along with the
vinegar, mustard seeds. Place the mixed pickling spices in a bag or cloth
to keep them together so they can be fished out later. Mustard seeds remain
in the relish. Cook until vegetable are soft, not mushy! Remove mixed spice
bag and add 5 cups of sugar. Cook ten more minutes until sugar is melted.
Bottle in sterilized canning jars. Makes a lot!
7 c Vinegar. White is best
1 Whole box of mixed
-pickling spices
1 Box of whole
-mustard seed
5 c Sugar
Summer time was never a time of ease and leisure. The produce was ripening
in the garden and that meant more canning to do. Relishes were always a
welcome addition to the table during the winter. My parents never bought
comercially prepared pickles, peppers, relishes. We alway made our own. The
Green Tomato Relish would rid the garden of all the tomatoes that never
wanted to ripen. It is a wonderful, tasty, spicy relish that will accent
any meal. Great with sandwiches. Regards, June Meyer.
Slice thinly only the tomatoes, onions and cauliflower. Place the cut up
vegetables in a large plastic bin. Sprinkle 1 cup of salt over vegetables
and let it sit over night. Drain well and rinse off salt with water. Remove
the seeds from the red and green peppers and cut up into small pieces. Add
the rinsed off vegetables and place in large kettle or pot along with the
vinegar, mustard seeds. Place the mixed pickling spices in a bag or cloth
to keep them together so they can be fished out later. Mustard seeds remain
in the relish. Cook until vegetable are soft, not mushy! Remove mixed spice
bag and add 5 cups of sugar. Cook ten more minutes until sugar is melted.
Bottle in sterilized canning jars. Makes a lot!
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