Green Tomato Relish . . .

What do you do with green tomatoes?

They are so beautiful I wish I could use them as a center piece for a while . . . sigh . . . but nature has a way of moving them along from green to red.

A few of these have been turned into relish. The recipe I used last year has disappeared! So this year's batch is different. The problem is . . . I don't like pickles! so it is difficult to judge what method and which ingredients will make the best relish.

Here is the recipe adapted from one I found.

Green Tomato Relish

Coarsely chop 5 pounds mostly green tomatoes. Coarsely chop 4 large onions
Combine in glass, ceramic or stainless steel container. Add ½ cup + 1 tablespoon Kosher salt. Cover and let stand for 12-24 hours. Drain and rinse.

In a large pot, heat 1-½ quarts apple cider vinegar to the boiling point.

Prepare and add:

Remove seeds and membranes and coarsely chop 6 green bell peppers.

Remove seeds and membranes and thinly slice 6 small, green, hot peppers.
Mince 6 cloves of garlic.
2 pounds of dark brown sugar



Place a large  teaball or gauze bag and add to vegetables:

1 tablespoon brown mustard seed

1 tablespoon whole cloves

1 tablespoon finely sliced fresh ginger root

1 two inch stick cinnamon

1-1/2 teaspoon Kosher salt

1-1/2 teaspoon celery seed
1-1/2 teaspoon celery seed

Simmer until the tomatoes are transparent, 1 - 1-½ hours. Place in sterile jars, cap and let cool.