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Zesty Relish with Green Tomatoes & Peppers” – 36 characters


12 large green tomatoes, cut into large chunks

6 large green bell peppers, cut into large chunks

6 large red bell peppers, cut into large chunks

10 large onions, cut into large chunks

4 cups boiling water, or as needed

4 cups vinegar

5 cups white sugar

1 tablespoon salt

2 teaspoons ground turmeric

1 (8 ounce) jar mustard

6 (1 pint) canning jars with lids and rings


1. Grind green tomatoes, green and red bell peppers, and onions in a food processor until coarsely chopped. Transfer to a large bowl.

2. Pour boiling water over the vegetable mixture and drain.

3. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine.

4. Bring the mixture to a boil and cook until the vegetables are softened, approximately 10 minutes.

5. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes.

6. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Remove any air bubbles and wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on the rings.

7. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water, if necessary, to ensure the water level is at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.

8. Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart until cool. Ensure the seal on each lid is tight by pressing the top of each lid with a finger (lid should not move up or down). Store in a cool, dark area.

Cooking Time

Prep Time: 30 mins

Cook Time: 25 mins

Additional Time: 2 hrs 20 mins

Total Time: 3 hrs 15 mins

Servings: 64

Yield: 6 Pints

Nutrition Facts

88 Calories

0g Fat

21g Carbs

1g Protein