green-tomato-and-pepper-relish

Green Tomato and Pepper Relish

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  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    3 h 15 m
AlyssaLibby
Recipe by  AlyssaLibby

“A great relish to put on everything. You'll be cooking things just so you can use this recipe.”

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Ingredients

Adjust Servings

Original recipe yields 6 pints

Directions

  1. Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture; drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes.
  2. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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Nutrition

Amount Per Serving (64 total)

  • Calories
  • 88 cal
  • 4%
  • Fat
  • 0.3 g
  • < 1%
  • Carbs
  • 21.4 g
  • 7%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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