From the share:
1 quart chopped green tomato
1 large green pepper, chopped
From the kitchen:
1 large sweet white onion, chopped
2 tablespoons canning salt
1 cup sugar
1 tablespoon prepared mustard
1 teaspoon celery salt
4 whole cloves
1 cup vinegar (5% acidity)
Yield: 5 ½ pints
Combine tomatoes, onion, and pepper in large bowl.
Sprinkle salt over vegetables, mix in, and let stand 1 hour.
Drain vegetables. Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
Tie cloves in cheesecloth and add to mixture. Stir in vinegar and simmer for 20 minutes.
Take out spice bag. Pack hot relish into hot jars. Leave 1/4 inch headspace.
Place canning lids on jars. Process half pints for 10 minutes in hot water bath.
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