Spicy Green Tomato Relish Recipe
Summary
Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Ingredients
| Green tomatoes | 4 Quart | |
| Green Peppers- 3nos, cut in halves and deseeded | ||
| Red Peppers- 3nos, cut in halves and deseeded | ||
| Onions | 1 Quart | |
| Cauliflower- 3no, cut in florets | ||
| Carrots | 1 , cut in to chunks | |
| Celery- 1/2 stalk, chopped | ||
| Water | 2 Quart (Make Brine:) | |
| White vinegar | 1 Quart (Make Brine:) | |
| Pickling salt | 1 Cup (16 tbs) (Make Brine:) | |
| Sauce | 1/2 Cup (16 tbs) (Make Brine:) | |
| Cider vinegar | 3 Pint (Make Brine:) | |
| White sugar | 6 Cup (16 tbs) (Make Brine:) | |
| Flour | 1 Cup (16 tbs) (Make Brine:) | |
| Turmeric | 1 Tablespoon (Make Brine:) | |
| Dry mustard | 3 Teaspoon (Make Brine:) | |
Directions
MAKING
1) In a saucepan, mix together water, vinegar and salt.
2) Heat the vinegar mixture to boil, and let it boil for 7 minutes.
3) Take the pan away form heat and allow the brine to rest for 5 minutes.
MAKING
4) In a food processor, mix together tomatoes, green and red peppers, onions, cauliflower and carrots.
5) Process the vegetables until roughly chopped.
6) In a bowl, mix the chopped vegetable with celery.
7) Pour half of the brine over the chopped vegetables and allow to soak overnight.
8) Pour off the brine.
9) In a saucepan, place vegetable mixture with the reserved fresh brine and boil for 15 minutes.
10) Drain the vegetable mixture again.
FINALIZING
11) Add the pickling sauce to the vegetable mixture.
12) In a saucepan, place vegetable mixture and boil for 3 minutes.
13) Remove from heat and allow to cool.
14) Pour the vegetable mixture in a sterilized jar, mix with spoon to release trapped air bubbles if any.
15) Seal with a sterilized lid.
SERVING
16) Serve as desired.
1) In a saucepan, mix together water, vinegar and salt.
2) Heat the vinegar mixture to boil, and let it boil for 7 minutes.
3) Take the pan away form heat and allow the brine to rest for 5 minutes.
MAKING
4) In a food processor, mix together tomatoes, green and red peppers, onions, cauliflower and carrots.
5) Process the vegetables until roughly chopped.
6) In a bowl, mix the chopped vegetable with celery.
7) Pour half of the brine over the chopped vegetables and allow to soak overnight.
8) Pour off the brine.
9) In a saucepan, place vegetable mixture with the reserved fresh brine and boil for 15 minutes.
10) Drain the vegetable mixture again.
FINALIZING
11) Add the pickling sauce to the vegetable mixture.
12) In a saucepan, place vegetable mixture and boil for 3 minutes.
13) Remove from heat and allow to cool.
14) Pour the vegetable mixture in a sterilized jar, mix with spoon to release trapped air bubbles if any.
15) Seal with a sterilized lid.
SERVING
16) Serve as desired.
Chef
