Pickled Products

Pickled Green Tomato Relish

10 lbs. small, hard green tomatoes
1½ lbs. red bell peppers
1½ lbs. green bell peppers
2 lbs. onions
½ cup canning or pickling salt
1 qt. water
4 cups sugar
1 qt. vinegar (5%)
1/3 cup prepared yellow mustard
2 Tbsp. cornstarch

Yield: 7 to 9 pints

Procedure: Wash and coarsely grate or finely chop tomatoes, peppers, and onions. Dissolve salt in water and pour over vegetables in large kettle. Heat to boiling and simmer 5 minutes. Drain in colander. Return vegetables to kettle. Add sugar, vinegar, mustard, and cornstarch. Stir to mix. Heat to boil and simmer 5 minutes. Fill sterile pint jars (refer to "Pickled Pepper-Onion Relish" for how to sterilize jars) with hot relish, leaving a ½-inch headspace. Adjust lids and process.

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