Looking for a pickled green tomato relish recipe

Discussion in 'Tomatoes' started by themule69, Aug 15, 2013.

  1. I am looking for a good pickled green tomato relish recipe....Not just a icebox pickle

    Happy smoken.

    David
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    The basics, nothing fancy.

    Piccalilli

    Chow Chow

    4qts. green tomatoes, peeled and chopped (approx 30)

    2qts. Cabbage, chopped (approx. 2 heads)

    2C Green Bell Pepper, chopped (approx. 4)

    1C Onion (you guessed it!), chopped (approx 1)

    1/2C salt Ground not chopped

    1 1/2C brown sugar

    2T Mustard seed

    1T Celery Seed

    1T horse radish, prepared

    1/8t. Allspice

    4 1/2C white vinegar

    Mix chopped veggies, add salt, allow to sit and sweat for 4 hours.rinse and drain.

    Add sugar, vinegar, spices, and horseradish in a large pot and simmer 15 mins. till mixture is happy happy, add clean drained veggies, and bring back to a boil, turn off the heat and start filling the jars. Pack it in w/juice.

    10 min water bath.  Will taste just like Aunt Bee's did when she won the blue ribbon at the county fair! Not like her drunken mincemeat!
     
    Last edited: Aug 16, 2013
  3. stanjk

    stanjk Smoke Blower

    Another variation that I have used.

    Relish - Green Tomato

    4 pounds green tomato

    3 tablespoons kosher salt

    1/2 cup red bell pepper (or more, to taste)

    1 cup vinegar

    1 1/3 teaspoons allspice, whole

    1 1/3 teaspoons celery seed

    1 1/3 teaspoons dry mustard

    1 cup brown sugar

    1 1/3 teaspoons white pepper, whole

    1 1/3 teaspoons cloves, whole

    1 1/3 teaspoons mustard seeds

    2 onions, medium

    3 slices lemon, thin

    Chop or grind the tomatoes, onions, and peppers. Combine the tomatoes and onions in a large bowl and mix with the salt. Let stand overnight.

    In the morning drain thoroughly. Put the tomatoes and onions in a large kettle and add the lemon slices, bell pepper, sugar, vinegar, and the spices and mustard tied in a bag. Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally. Discard the spice bag and turn the relish into sterilized jars. Seal at once.

    Put into boiling water bath for 10 minutes.
     
  4. Thanks Foam
     
  5. Thanks Stan
     
  6. Any other recipes. I'd like a bunch to play with. Happy smoken.

    David
     
  7. garyhibbert

    garyhibbert Smoking Guru OTBS Member SMF Premier Member

    Hi Mule
    I just made this relish and love it. A few changes from her original
    Gary


    Farmgirl Susan's No Sugar Green Tomato Relish

    Makes about 3 pints

    Recipe may be doubled; increase cooking time by 10-15 minutes

    2 lb. green tomatoes, cored and chopped (I didn't core them)
    1 lb. white or yellow onions, chopped
    3/4 lb. sweet red peppers, cored and chopped
    1/2 lb. tart cooking apples, such as Granny Smith, cored and chopped
    6 garlic cloves, finely chopped (I used 18 cloves)
    1 cup 5% acidic organic raw apple cider vinegar (or less, see note below)*
    1 Tablespoon kosher or sea salt
    4 jalapeno peppers, cored, seeded if desired, and finely chopped
    2 Tablespoons chopped cilantro (No cilantro--hate it)
    1 teaspoon ground cumin (optional)

    Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large, nonreactive pot and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until thickened, about an hour.

    Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully purée the mixture using a stick immersion blender (I can't say enough good things about my KitchenAid hand blender; it's one of the best things I've bought for the kitchen) or in a traditional counter top blender, in batches if necessary, until still somewhat chunky. Don't over mix; you don't want it smooth.

    If canning, return the puréed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a waterbath canner. Store in a cool, dark place.
    10 calories, 0g fat, 60mg sodium, 0g fiber, per Tablespoon
     

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