Econogal’s Green Tomato Pickle Relish
Since I had an overabundance of green tomatoes at the end of this year’s growing season, I tried several new recipes. One that I am sharing today is for a Green Tomato Pickle Relish. I found the handwritten recipe in one of my recipe boxes and so have no idea of the origin. I tweaked it a bit as well.
This mostly sweet relish does have small super-hot peppers placed in the bottom of the jar along with a fat garlic clove. This can be modified to suit your preferences. The prep requires an overnight draining period so planning is essential.
My stock of cheesecloth was depleted so I substituted coffee filters to make the Bouquet garni of spice seeds. This trick is a great time saver. I used two coffee filters, filled with the spices and then twisted the top and secured with kitchen string.
The recipe calls for finely chopped vegetables so I used a food processor instead of chopping by hand. While this cut down on the prep time, it still took about 45 minutes to chop 10 cups of green tomatoes, 2 cups of green peppers and 2 cups of onion. But the prep time the following morning was almost nil.
In the morning, drain the vegetables while bringing the liquid mixture to a boil. Add vegetables and return to the boiling point then quickly remove from heat. Place garlic glove and two small hot peppers in the bottom of each jar. Then you are ready to can and process.
Maybe a total of 45 minutes is needed on the second day. So the entire time of actual prep and cooking is an hour and a half divided by an overnight rest in between. Makes 7 pints.
Ingredients for Green Tomato Pickle Relish
About 5 lbs. Green Tomatoes finely chopped to make 10 cups chopped
5-6 Green Sweet Pepper finely chopped for 2 cups chopped
2 lbs Onions finely chopped for 2 cups chopped
½ cup canning salt
1 quart Cider Vinegar
2 Cups Sugar
2 Tbs. Mustard seed
1 tsp whole cloves
7 large garlic cloves
14 small hot red peppers
2 paper coffee filters
Instructions for Green Tomato Pickle Relish
Day One: Finely chop tomatoes, peppers and onions. Sprinkle with canning salt and let sit overnight.
Day Two: Drain vegetables. Make a bouquet garni by placing mustard seed and cloves in the center of doubled coffee filters. Twist shut and secure by tying string around the top. Combine vinegar and sugar in a non-reactive stock pot. Add bouquet garni and bring to a boil. Remove the bouquet garni then add vegetables and return to the boiling point. Immediately remove from heat and pour into hot, sterilized jars. Add lids and bands and then process in a water bath for ten minutes. Add appropriate time if you live at altitude.
This green tomato pickle relish is great served over hot dogs or bratwurst as well as alongside roasted meats. Enjoy!