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Vera’s Zesty Green Tomato Relish Recipe

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Ingredients

Adjust Servings:

	4 quarts green tomatoes, cored and chopped
	2 quarts cabbage, chopped
	2 cups red bell peppers, chopped
	1 cup onion, chopped
	1/2 cup salt
	1 1/2 cups brown sugar, packed
	2 tablespoons mustard seeds
	1 tablespoon celery seed
	4 1/2 cups vinegar, i prefer cider

Nutritional information

49.9

Calories

2 g

Calories From Fat

0.3 g

Total Fat

0 g

Saturated Fat

0 mg

Cholesterol

1144.1 mg

Sodium

10.8 g

Carbs

1.1 g

Dietary Fiber

9.5 g

Sugars

1 g

Protein

109g

Serving Size

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Vera’s Zesty Green Tomato Relish Recipe

Name: Vera’s Zesty Green Tomato Relish Recipe
Prep time: 20 min
Total time: 4 h 20 min
Yield: 50
Cuisine: American
Ingredients: : 4; : 2; : 2; : 1; : 1/2; : 1 1/2; : 2; : 1; : 4 1/2

Features:

Cuisine:

American

This was pretty darned good, but a little too salty for me. That could have been my fault, although I thought I rinsed the vegetables really well. I'll have to make it a second time and see if I get a different result. Other than that it was really good, easy, and a great way to use up some of my garden produce. We ate some last night and it was good, but I'm guessing the ones that I canned will be better in a month or so. I am giving this 4 stars since the saltiness was probably "user error".

260 min
Serves 50
Easy

Ingredients

4
2
2
1
1/2
1 1/2
2
1
4 1/2

Directions

Vera’s Green Tomato Relish, This is easily the best relish recipe I have ever tried We enjoy it so much that last year we used the first of the year tomatoes in it, instead of waiting for the end of the season The recipe was passed down to me by my husband’s grandma Vera I remember this making 4-quart jars, but it may make more I do a lot of canning all at once, and I didn’t pay attention to how many jars it made per batch I know it will keep for 1 year, but we have never had a batch last longer than that–we eat this stuff on everything Time includes soaking time , This was pretty darned good, but a little too salty for me That could have been my fault, although I thought I rinsed the vegetables really well I’ll have to make it a second time and see if I get a different result Other than that it was really good, easy, and a great way to use up some of my garden produce We ate some last night and it was good, but I’m guessing the ones that I canned will be better in a month or so I am giving this 4 stars since the saltiness was probably user error , This is easily the best relish recipe I have ever tried We enjoy it so much that last year we used the first of the year tomatoes in it, instead of waiting for the end of the season The recipe was passed down to me by my husband’s grandma Vera I remember this making 4-quart jars, but it may make more I do a lot of canning all at once, and I didn’t pay attention to how many jars it made per batch I know it will keep for 1 year, but we have never had a batch last longer than that–we eat this stuff on everything Time includes soaking time

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Steps

1 Done	Sprinkle Salt Over Vegetables, Mix Well and Let Stand For 3 to 4 Hours.
2 Done	Drain Liquid from the Veggies, Pressing to Remove Any Excess.
3 Done	Simmer Sugar, Spices and Vinegar For 15 Minutes.
4 Done	Add Veggies and Heat to Boiling.
5 Done	Pack in Cans and Seal by Your Method of Choice.