Post by legendimom on Oct 12, 2002 21:24:59 GMT -6
Green Tomato Chow Chow
Slice 1 peck green tomatoes, sprinkle with salt over the layer, press and let stand overnight. Drain in the morning. Peel half as many onions, mix together with tomatoes. Add pickling spice in a bag. 2 cups sugar and nearly cover with cider vinegar. Cook slowly for 2 hours or more or till tender. Bottle off.
Notes: Sprinkle with pickling salt, set overnight. Once tomatoes were drained, measured about 8 cups. Used 4 1/2 cut up onions. 2 liter cider vinegar( just enough to cover) 1 kg brown sugar ( plus another 1 cup) 3-4 tablespoons of pickling spice in a bag. Simmered 2 1/4 hours. Put into sterilized jars. Makes 8 mason jars full.
Gail in Nova Scotia
Green Tomato Relish
4 cups ground green tomatoes
4 cups ground cabbage
4 cups ground onions
12 ( + or - ) ground green peppers
1/2 cup salt
6 cups ground red peppers or a jar of pimentos (adds color) Grind coarsely in blender or with hand grinder the above ingredients. Combine and sprinkle with canning salt. Let set over night then drain and rinse and drain again very well in colander.
Combine 6 cups sugar
3 1/2 cups cider vinegar
1 Tbs. celery seed
2 Tbs. mustard seed
1 1/2 tsp. turmeric
1 1/2 cups water.
Heat until sugar is dissolved in very large pot. Add veggies and bring to a boil. stirring often- Let simmer for 3 minutes or until cabbage is translucent. Can in warm jars and seal. Makes around 8 pints. Keep relish simmering as you can and seal jars. HINT: To add a kick or "turn it up a notch" I always add a few hot peppers such as jalapeno or whatever your heat level is to the veggies when grinding them. Remember to wear gloves when working with hot peppers. It is so good on Ham and Beans, Pork Chops or whatever...
Marla in Ks.
Hungarian Green Tomato Relish
10 lb. green tomatoes
1 head cauliflower or more
5 lb. peeled yellow or white onions
5 green bell peppers
5 red peppers
1 c. pickling salt (no iodine)
Brine:
7 c. vinegar (white is best)
1 whole box mixed pickling spices
1 box whole mustard seed
5 c. sugar
Slice thinly only the tomatoes, onions and cauliflower. Place the cut up vegetables in a large plastic bin. Sprinkle salt over vegetables and let it sit overnight. Drain well and rinse off salt with water. Remove the seeds from the red and green peppers and cut up into small pieces. Add the rinsed off vegetables and place in large kettle or pot along with the vinegar and mustard seeds. Place the mixed pickling spices in a bag or cloth to keep them together so they can be fished out later. Mustard seeds remain in the relish. Cook until vegetable are soft, not mushy! Remove mixed spice bag and add . Cook ten more minutes until sugar
is melted. Bottle in sterilized canning jars.
Green Tomato Relish
12 green tomatoes
12 large green cucumbers
6 large onions
4 sweet green peppers
1 red sweet pepper
1/2 c. pickling salt
4 c. vinegar
5 c. sugar
2 tsp. celery seed
Grind vegetables, sprinkle with salt and let stand overnight. Next day, drain and cover with vinegar. Add the sugar and celery seed. Cook 20 minutes. Add green food color if desired. If not thick enough, thicken with a little cornstarch. Put in jars and seal.
Slice 1 peck green tomatoes, sprinkle with salt over the layer, press and let stand overnight. Drain in the morning. Peel half as many onions, mix together with tomatoes. Add pickling spice in a bag. 2 cups sugar and nearly cover with cider vinegar. Cook slowly for 2 hours or more or till tender. Bottle off.
Notes: Sprinkle with pickling salt, set overnight. Once tomatoes were drained, measured about 8 cups. Used 4 1/2 cut up onions. 2 liter cider vinegar( just enough to cover) 1 kg brown sugar ( plus another 1 cup) 3-4 tablespoons of pickling spice in a bag. Simmered 2 1/4 hours. Put into sterilized jars. Makes 8 mason jars full.
Gail in Nova Scotia
Green Tomato Relish
4 cups ground green tomatoes
4 cups ground cabbage
4 cups ground onions
12 ( + or - ) ground green peppers
1/2 cup salt
6 cups ground red peppers or a jar of pimentos (adds color) Grind coarsely in blender or with hand grinder the above ingredients. Combine and sprinkle with canning salt. Let set over night then drain and rinse and drain again very well in colander.
Combine 6 cups sugar
3 1/2 cups cider vinegar
1 Tbs. celery seed
2 Tbs. mustard seed
1 1/2 tsp. turmeric
1 1/2 cups water.
Heat until sugar is dissolved in very large pot. Add veggies and bring to a boil. stirring often- Let simmer for 3 minutes or until cabbage is translucent. Can in warm jars and seal. Makes around 8 pints. Keep relish simmering as you can and seal jars. HINT: To add a kick or "turn it up a notch" I always add a few hot peppers such as jalapeno or whatever your heat level is to the veggies when grinding them. Remember to wear gloves when working with hot peppers. It is so good on Ham and Beans, Pork Chops or whatever...
Marla in Ks.
Hungarian Green Tomato Relish
10 lb. green tomatoes
1 head cauliflower or more
5 lb. peeled yellow or white onions
5 green bell peppers
5 red peppers
1 c. pickling salt (no iodine)
Brine:
7 c. vinegar (white is best)
1 whole box mixed pickling spices
1 box whole mustard seed
5 c. sugar
Slice thinly only the tomatoes, onions and cauliflower. Place the cut up vegetables in a large plastic bin. Sprinkle salt over vegetables and let it sit overnight. Drain well and rinse off salt with water. Remove the seeds from the red and green peppers and cut up into small pieces. Add the rinsed off vegetables and place in large kettle or pot along with the vinegar and mustard seeds. Place the mixed pickling spices in a bag or cloth to keep them together so they can be fished out later. Mustard seeds remain in the relish. Cook until vegetable are soft, not mushy! Remove mixed spice bag and add . Cook ten more minutes until sugar
is melted. Bottle in sterilized canning jars.
Green Tomato Relish
12 green tomatoes
12 large green cucumbers
6 large onions
4 sweet green peppers
1 red sweet pepper
1/2 c. pickling salt
4 c. vinegar
5 c. sugar
2 tsp. celery seed
Grind vegetables, sprinkle with salt and let stand overnight. Next day, drain and cover with vinegar. Add the sugar and celery seed. Cook 20 minutes. Add green food color if desired. If not thick enough, thicken with a little cornstarch. Put in jars and seal.