Green Tomato and Pepper Relish

4.6
(11)

A great relish to put on everything. You'll be cooking things just so you can use this recipe.

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Prep Time:
30 mins
Cook Time:
25 mins
Additional Time:
2 hrs 20 mins
Total Time:
3 hrs 15 mins
Servings:
64
Yield:
6 pints

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

Directions

  1. Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture; drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes.

  2. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.

  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts (per serving)

88 Calories
0g Fat
21g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 64
Calories 88
% Daily Value *
Total Fat 0g 0%
Sodium 156mg 7%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 5%
Total Sugars 19g
Protein 1g
Vitamin C 42mg 209%
Calcium 15mg 1%
Iron 0mg 2%
Potassium 170mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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