Ingredients
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
Directions
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