Green Tomato Relish

GREEN TOMATO RELISH
2 qt. ground green tomatoes
5 green peppers
8 med. onions
1/2 qt. vinegar
1 sm. size French's mustard
1 1/2 lb. sugar
2 tbsp. flour
Grind green tomatoes, green peppers and onions. Add 1/4 cup salt. Let stand overnight and drain. Add mixture of vinegar, mustard, sugar and flour. Simmer about 1 hour. Seal in HOT jars and HOT lids.

MY SISTER'S GREEN TOMATO RELISH
12 lg. green tomatoes
5 red peppers
5 green peppers
8 c. sugar
1 c. flour
2 tbsp. salt
1 lg. jar French's mustard
4 c. vinegar
2 tbsp. celery seed
Grind vegetables and drain for one hour. In large pot bring vinegar to boil with celery seed. Add vegetables and paste to vinegar and stir for about 10 minutes until thick. Place in clean jars and process in water bath canner or refrigerate. Makes approximately 9 pints.

GREEN TOMATO BARBECUE RELISH
2 c. ground green tomatoes (4 to 5)
2 c. ground peeled cucumbers (2 med.)
2 c. ground onions (4 med.)
3 tart apples, peeled and ground (med.)
2 sm. sweet red peppers, seeded and ground
1 green pepper, seeded and ground
1 qt. water
1/4 tsp. turmeric
1 1/2 tbsp. salt
6 tbsp. flour
1 tbsp. mustard seed
2 c. sugar
2 c. cider vinegar
1 tbsp. dry mustard
Mix together in a large kettle the prepared green tomatoes, cucumbers, onions, apples, peppers, water and salt. Let stand for 24 hours, drain. Add sugar, 1 1/2 cups of the vinegar and mustard seed. Bring to a boil. Make a paste of flour, dry mustard and turmeric with the remaining 1/2 cup of vinegar. Stir into boiling mixture, stirring occasionally. Simmer for 1 1/2 hours. Pour into hot sterilized jars and seal immediately. Process in hot water bath 5 minutes. Makes 4 pints.

GRANDMA ETHA'S SWEET GREEN TOMATO RELISH
4 c. green tomatoes, ground
1 sweet red pepper
1 green pepper
2 onions
2 or 3 lg. tart apples
2 1/2 c. vinegar
2 1/2 c. sugar
3 tsp. salt
2 tsp. whole mustard seed
2 tsp. celery seed
Grind peppers, onions and apples. Add ground green tomatoes. Squeeze excess juice out. Mix vinegar, sugar and seasonings together with ground vegetables. Boil hard 15 minutes. Put in sterilized jars and seal.

JOYCE'S GREEN TOMATO RELISH
2 gals. green tomatoes
1 head cabbage
5 red bell pepper
2 pods hot peppers
8 lg. apples
6 lg. onions
Grind all of the above ingredients; drain or squeeze out all juice. Empty ingredients into cooker. Add: 5 lbs. sugar.

PICCALILLI OR GREEN TOMATO RELISH
4 qts. peeled, cored, and chopped green tomatoes
2 qts. chopped cabbage (about 1 lg. head)
1 c. chopped red peppers
1 c. chopped green peppers
1 c. chopped green onions
1/2 c. pickling salt
1 1/2 c. packed brown sugar
2 tbsp. mustard seed
1 tbsp. celery seed
4 1/2 c. apple cider vinegar
Sprinkle salt over vegetables and mix thoroughly. Let stand 3 to 4 hours; drain thoroughly. Press to remove liquid. Mix sugar, spices, and vinegar. Simmer 15 minutes. Add vegetables and heat to boiling. Pack boiling hot into hot pint jars, leaving 1/4 inch head space. Adjust caps; process in boiling water bath. Makes about 7 pints.

GREEN TOMATO HOTDOG RELISH
4 qts. green tomatoes
1 med. cabbage
4 green peppers
10 med. onions
2 red hot peppers
6 c. vinegar
2 lb. brown sugar
2 tbsp. turmeric
1/2 oz. celery seed
4 tbsp. mustard seed
3/4 c. salt
Chop vegetables and mix with salt. Let stand 1 hour, then drain thoroughly and put in kettle with remaining ingredients. Boil for 1 hour. Then put in sterilized jars and seal.

GREEN TOMATO RELISH
1 gal. green tomatoes, chopped
12 bell peppers, chopped
2 hot peppers (optional), chopped
12 onions, chopped
1 head cabbage, chopped
Mix ingredients together. Add 1/2 cup salt, let stand 1 hour. Drain and squeeze out all of juice.
2 1/2 pts. vinegar5 c. sugar1 tsp. cinnamon1 tsp. dry mustard2 tsp. mustard seed2 tsp. celery seed1 tsp. allspice
Bring everything to a boil; add vegetable mixture and bring to a second boil. Place in jars. Keep mixture hot while canning. Let jars stand until lids seal. Makes about 12 pints.

GREEN TOMATO RELISH
1 scant peck green tomatoes
20 onions
1 med. head cabbage
8 green peppers
8 red peppers
1/2 c. salt plain
1 1/2 qt. vinegar
3 c. water
9 c. sugar (1/2 white & 1/2 brown)
2 1/4 tsp. turmeric
Put following in cloth bag:
1 1/2 tbsp. celery seed
1 tbsp. mustard seed
1 1/2 oz. whole allspice
Put vegetables through a coarse chopper. Add 1/2 cup salt. Let stand overnight and drain. Add vinegar, water, sugar and spices. Bring to a boil, simmer for 10-15 minutes. Pour into jars and seal. Yield: 14 pints.

GREEN TOMATO RELISH
8 c. chopped green tomatoes
1 1/2 c. chopped onions
1/2 c. chopped sweet red pepper
1/2 c. chopped green pepper
1 c. light corn syrup
1 1/2 c. cider vinegar
1 tbsp. white mustard seed
1/2 c. sugar1 tbsp. salt
1/2 tsp. white pepper
In a large sauce pot stir together the tomatoes, onions, red and green peppers, sugar, syrup, vinegar, salt, mustard seed and white pepper. Bring to a boil, reduce heat and boil gently until vegetables are tender crisp (about 45 minutes).
Ladle into clean 1/2 or 1 pint jars. Cover with 2 piece lids, seal and process in boiling water bath for 10 minutes. Cool and store in a cool dry place.

KENTUCKY GREEN TOMATO RELISH
6 lbs. green tomatoes
3 pts. sm. onions
3 green peppers
1 1/2 qts. white vinegar
3 1/2 c. sugar
1/4 tsp. salt
1 tsp. each allspice & cinnamon
3 tsp. celery seed
2 tbsp. mustard seed
Grind all vegetables on "course grind" in grinder. Drain; boil vegetables in 1 quart vinegar, about 30 minutes. Drain again. Return vegetables to kettle, add pint of vinegar. Add sugar and spices. Bring to a boil and simmer 3 minutes. Fill sterile jars and seal.

GREEN TOMATO-PEPPER RELISH
1 gallon green tomatoes
2 med. onions, peeled
4 green peppers, discard seeds
2 red peppers, discard seeds
1/2 c. salt
1 tsp. mixed pickling spices
3 c. vinegar
1 c. water
2 c. sugar
Wash vegetables; chop fine, or put through food grinder. Mix vegetables well, put into stainless steel, ceramic, or glass bowl or pan. Add salt and let stand overnight. Drain liquid, discard.
Tie spices in a clean, white cloth and put with vegetables; combine all other ingredients and simmer for 30 minutes. (If there is too much liquid, simmer longer to boil down the liquid.) Adjust for seasonings. Ladle boiling hot mixture into hot, sterilized jars; adjust lids at once. Process in boiling water 5 minutes. Makes 12 pints.

TANGY GREEN TOMATO RELISH
6 lbs. green tomatoes
2 red peppers (sweet)
4 green peppers
2 lbs. onions
Grind together and let stand 2 hours in 1/2 cup salt. Pour off accumulated liquid.
Cook with the following for 45 minutes.
3 tbsp. mustard seed
2 tbsp. celery seed
1/2 tsp. turmeric
1 qt. vinegar
Put in 5 sterile quart jars (canning)