Got Green Tomatoes?
This has not been ‘The Year of the Tomato!’ If your tomato patch looks anything like mine, and I sincerely hope it doesn’t, you have lots of green tomatoes and just a few red ones. We have eaten very few Caprese salads this summer, and I haven’t processed or canned a single tomato. The funky weather is the culprit - tomatoes need to have consistent warm temperatures to mature, and our temperatures and rainfall amounts have been all over the place since June.
So I’m looking at those green tomatoes trying to decide what to do with them before they all fall off the vine! I can eat a few fried green tomatoes, but that won’t take care of the whole green crop! I used to have a recipe for green tomato chutney, but alas, it has been lost and any that I find just aren’t the same. So I’m going to turn them into green tomato relish. And now everyone knows what they’re getting for Christmas this year…
Green Tomato Relish
(Can be doubled or halved easily)
12 large green tomatoes
2 green peppers
2 sweet red peppers
1 TBL celery seed
1 TBL pickling spice tied in cheesecloth
1 TBL kosher salt
3 C sugar
1 C cider vinegar
Using a food processor, coarsely chop the vegetables. You will probably need to do this in several batches, especially if you double the recipe. Pour the ground up veggies in a cheesecloth-lined colander, and place in the sink, covered lightly, to drain for at least an hour.
Squeeze excess moisture out of the veggies.
Combine veggies with remaining ingredients and bring to a boil. Simmer for 8-10 minutes, stirring to prevent sticking. Remove pickling spice packet.
Pack in sterilized pint jars, cover with lids and rings and process in a boiling hot water bath for 30 minutes. Be sure jars lids are covered by at least 2 inches of water.
Remove from water, tighten rings and let sit undisturbed for 24 hours. Store in a cool area for up to a year.