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Amish Green Tomato Relish Recipe

   
 

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     Amish Green Tomato Relish

Category   Sauces
Sub Category   None
Servings   About 5 pints

Ingredients
2 quarts green tomatoes, finely diced
5 large onions, finely diced
3 green bell peppers, finely diced
3 red bell peppers, finely diced
3 tablespoons canning salt (not iodized)
3 cups sugar
3 cups apple cider vinegar
1 tablespoon celery seed
1 tablespoon ground allspice
 
1 tablespoon tumeric
2 tablespoons whole mustard seed

Instructions
Combine the diced vegetables in a large bowl. Sprinkle with salt, stir to combine well, and let sit for 10 minutes. Drain well but do not rinse.
In a large pan, combine remaining ingredients. Add drained vegetables. Bring to a boil. Reduce heat, then bring to a second boil. Remove from heat.
Fill hot sterile canning jars (pints or half pints work well). Seal and process in a canner for about 10 minutes. We also can the left over juice in pint jars to marinate roasts, etc. throughout the winter.
NOTE - you can substitute whatever color/kind of peppers you'd like in this recipe. I have made it with Anaheim chilies and with jalapeno chilies in the past with great success. The red bell pepper adds nice color and retains it's color even after processing. We usually make this in the fall just before the first frost - it is a great way to use the veggies gleaned from your garden before the freeze.
Serving Suggestions
Excellent on sandwiches, meats, etc. Paul's favorite way to eat it is straight from the jar on a spoon -)


Originally Submitted
8/21/2011





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