GREEN TOMATO RELISH (HOT DOG RELISH)
I found this recipe in a canning book. It look easy, so I tried it. It tastes like the relish in the store. Plus, you can use all those green tomatoes you look at and hate going to waste.
Provided by m f4379
Categories Vegetable
Time 1h50m
Yield 5 half pints
Number Of Ingredients 9
Steps:
- Combine tomatoes, onion, and pepper in large bowl.
- Sprinkle salt over vegetables, mix in,and let stand 1 hour.
- Drain vegetables.
- Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
- Tie cloves in cheesecloth and add to mixture.
- Stir in vinegar and simmer for 20 minutes.
- Take out spice bag.
- Pack hot relish into hot jars.
- Leave 1/4 inch headspace.
- Place canning lids on jars.
- Process half pints for 10 minutes in hot water bath.
GREEN TOMATO HOT DOG RELISH
Make and share this Green Tomato Hot Dog Relish recipe from Food.com.
Provided by Bergy
Categories Vegetable
Time P1DT1h10m
Yield 6 Half pint jars
Number Of Ingredients 14
Steps:
- In a large bowl combine green tomatoes, onions and pickling salt.
- Cover and let stand overnight.
- Steriloize 6 1/2 pint jars.
- Rinse tomatoes & onions well, drain and rinse out excess moisture.
- In a large saucepan combine vinegar, garlic, brown sugar, mustard, sal t& ginger.
- Tie cloves, cinnamon stick & celery seed in a square of cheese cloth, add to the pickling liquid.
- Bring to a boil, add tomatoes, onions,& peppers simmer for 1 hour stirring frequently.
- Ladle relish into hot sterilized jars to within 1/2" of top, release air bubbles by running a spatula around the inside of the jar, cover with heated snap lid, screw on band.
- Bring water in a large pot (use the pot & water that you used to sterilize the jars) to a boil, place jars in and water process for 10 minutes.
Nutrition Facts : Calories 309.3, Fat 1.1, SaturatedFat 0.1, Sodium 4955.5, Carbohydrate 72.1, Fiber 4.3, Sugar 64.6, Protein 3.8
GREEN TOMATO RELISH
This is a great all-purpose relish which works well on hamburgers, hot dogs, sandwiches, etc. I particularly like it on ham sandwiches. Great way to use up those green tomatoes left at the end of the season when the first frost is on its way. I like to use a red jalapeno, but if green is all you can find it is OK to use that. If you cannot find canning or pickling salt, you can use kosher salt, but double the amount - for example, this recipe calls for 1/2 a cup of canning salt, so if you are using kosher salt you should use 1 cup of kosher salt. Preparation time includes the time needed to soak the vegetables overnight.
Provided by xtine
Categories Vegetable
Time 8h10m
Yield 6 pints
Number Of Ingredients 15
Steps:
- Wash tomatoes well and cut out the stem scar. Cut tomatoes into large pieces and set aside.
- Chop the bell peppers, onions, and jalapeno into large pieces.
- Place all the vegetables in a food processor, and process until the mixture has the consistency of a relish. Be careful not to over process - you don't want the mixture to turn into mush.
- Soak the vegetables: place the vegetables in a large stainless steel pot or plastic bowl and combine with the half cup of canning salt, mixing well so that the salt dissolves. Add enough water to cover the vegetables, and mix again. Cover the bowl, and let it sit on the counter overnight or for at least 8 hours.
- The next morning, line a counter with lots of paper towels - I usually use 5 layers. You are going to be placing the drained vegetables on these paper towels, so make sure you cover a fairly large space; at least 2 feet by 1 1/2 feet.
- Drain the tomato/onion/pepper mixture and rinse with cold water. Drain well, and then with your hands, which you have just washed in hot water with soap, squeeze the remaining moisture out of the vegetables. You will see that a lot of water still comes out. Place the drained and squeezed vegetables on the paper towels.
- Make a spice bag out of a quadruple layer of cheesecloth, and tie all the spices up in it.
- In a non-reactive pan (i.e., one not made of aluminum) large enough to comfortably hold all the vegetables, combine the vinegar and sugar. Add the spice bag and bring to a boil, stirring to dissolve the sugar. Boil for 5 minutes, then add the drained vegetable mixture.
- Bring the relish to a boil over high heat, then lower the heat and simmer, stirring occasionally, for 5 minutes.
- Remove the spice bag and ladle the relish into canning jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any relish which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
- Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
- The relish should sit for at least a month before you use it, so the flavors can combine and improve.
GREEN TOMATO SWEET RELISH
A great tasting relish, perfect for burgers, hot dogs, tuna salad, anything you would use regular relish on
Provided by Chefpooky
Categories Vegetable
Time P1DT25m
Yield 10 pints, 640 serving(s)
Number Of Ingredients 13
Steps:
- Grind the tomatoes, onions, and peppers fine. Sprinkle the salt as you grind the tomatoes.
- Let stand about 1 hour so salt can go through the tomatoes.
- Let drain overnight.
- The next morning.Put all spices in a bag and add the bag and the sugar to the vinegar and water.
- Bring to a boil.
- Let boil for 7 minutes.
- Add the tomato mixture.
- Let boil 5 minutes.
- Turn the heat to low (don't over boil).
- Turn off heat if it seems to be getting too soft.
- Place in sterilized jars adjust 2 piece lids and process in a Boiling water bath for 10 minutes.
Nutrition Facts : Calories 10.9, Sodium 90.5, Carbohydrate 2.5, Fiber 0.2, Sugar 2.3, Protein 0.1
HOT DOG RELISH
This is my mom's relish recipe. It is easy. Use it on hot dogs or in macaroni salad. Delicious! It makes approximately 9 to 12 pints.
Provided by Gloria
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 30m
Yield 100
Number Of Ingredients 11
Steps:
- Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl.
- In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine.
- Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 8.4 mg, Sugar 12.9 g
GREEN TOMATO RELISH
This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees. A jar of this makes a great gift, too!
Provided by Linda McDaniel
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 2h
Yield 192
Number Of Ingredients 9
Steps:
- In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
- In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
- Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
- Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
- Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.
Nutrition Facts : Calories 31.8 calories, Carbohydrate 7.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 40.1 mg, Sugar 6.7 g
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