Green Tomato Sweet Relish

So if you have already read my page that introduces me, then you would know that this blog is dedicated to my late Mam maw that passed of breast cancer in 2016. Its hard to believe that it has almost been 2 years since her passing. I have found that I miss her dearly and how little things in life make me think of her often.

While I’m slicing potatoes; I  can picture her frail hands slicing potatoes too, sweat bees make me think of how she would always get annoyed with them, A thread spool would make me think of the game she would play with us.. “I spy Spooly”.  Although I could go on, I will save it for another time! All in all, my mam maw has left a lasting impression on my life and one thing she left with me was a few recipes like this one for Green tomato sweet relish!

So before she got to terribly sick , I was able to set down with her as she wrote down a few of her favorite recipes. This was a time I will never forget! So here is her very own Sweet relish recipe!

O.. and you did hear me right.. this is not made with your typical pickles but Green Tomatoes! We plant a lot of tomatoes…so we always can spare a few green ones! If you like sweet relish in your beans, in your salads, on a hot dog or however you choose to eat it.. this is a great recipe to give a try!

Print Recipe

Green Tomato Sweet Relish

Homemade Sweet relish made with of green tomatoes,cabbage, onions and bell peppers!

Course: Appetizers, Condiments

Cuisine: Sweet Relish

Keyword: Can food, Canning, Green Tomato, Sweet Relish

Servings: 9 Pints

Ingredients

Vegetables

• 4 C. Green Tomatoes About medium tomatoes
• 4 C. Onion about 4 onions
• 4 C. Cabbage about 3/4 of a head of cabbage
• 12 Sweet Peppers Medium size in assorted colors
• 1/2 C. Salt

Sauce

• 6 C. Sugar
• 2 T. Mustard Seed
• 1 1/2 tsp. Tumeric
• 2 C. Water
• 4 C. Vineger

Instructions

• I shred each of my vegetables in a food processor; making sure not to over shred each. ( make sure to remove seeds and guts from your bell peppers). Add them to a large pot.
• mix your salt into your vegetables and cover; allow to set for 2 hours.
• Pour your vegetables into a strainer and strain very well; I use my hands to push out as much juice as possible.
• Add in your ingredients for your sauce and bring to boil over medium high heat; reduce heat and allow to simmer for 10 minutes.
• Dip into sterilized jars ( uses about 9-10 Pints),wipe jar clean and add your lids and screw on tops until hand tight.
• Place in water bath caner; cover and allow to boil on high for 10 minutes.

Notes