Best 6 Green Tomato Relish Moms Best Piccalilli Recipes

CHOW CHOW GREEN TOMATO RELISH RECIPE

Steps:

• Gather the ingredients.
• Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight.
• Prepare the canner and jars . Add water to a large canning kettle with rack and heat to a boil; reduce heat and keep at a simmer. The water should be high enough to be at least 1 inch above the filled jars. We usually fill it about halfway and keep a kettle or saucepan of water boiling on another burner to add to the canning kettle as needed. Wash jars thoroughly and heat water in a small saucepan. Put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
• Drain the vegetables and rinse thoroughly.
• In a large nonreactive kettle, combine the vinegar, brown sugar, celery and yellow mustard seeds, and red pepper flakes. Bring to a boil. Reduce heat to medium-low and continue simmering for 5 minutes.
• Add the drained vegetables and bring back to a boil. Reduce heat to medium-low and simmer for 10 minutes.
• With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving approximately 1/4-inch headspace.
• With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars. Close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canning kettle, and add more water so that it is at least 1 inch above the jars.
• Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.
• Check for seals . The middle of the caps should have made a popping sound while cooling and will stay depressed.

GREEN TOMATO RELISH - MOM'S BEST (PICCALILLI)

Steps:

• 1. Large non-aluminum stockpot combine the tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
• 2. Sterlize enough jars and lids to hold relish (12 one-pint or 6 quart size. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to the top. Screw on lids.
• 3. 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.
• 4. 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 one year.

PICCALILLI (GREEN TOMATO CHUTNEY)

Steps:

• Wash, seed and quarter the peppers. Wash and quarter the tomatoes. Peel and quarter the onions.
• Pulse vegetables in batches in a food processor until they are cut to a small dice. (Or chop by hand into a quarter-inch dice).
• Drain off extra liquid. In a large kettle, mix vegetables and 1 1/2 cups of vinegar.
• Boil for 30 minutes, stirring often.
• Drain and discard liquid.
• Add remaining 1 1/2 cups vinegar, sugar and spices, and simmer for 3 minutes (or until desired consistency).
• Pour into hot sterilized half-pint jars, allowing for 1/2 inch headspace, and process in a boiling water bath for 5 minutes (up to 1,000 ft of altitude).

PICCALILLI OR GREEN TOMATO RELISH

Steps:

• 1. Prepare all the veggies by washing, coring, deseeding and chopping in the food processor to small chunks but not pureed. Place all veggies in a large bowl and sprinkle with the salt. Mix thoroughly and let stand for 3 to 4 hours.
• 2. Drain veggies, rinse and drain again thoroughly. Combine sugar, vinegar, horseradish and spices in a large saucepot. Simmer for 15 minutes. Add drained veggies and bring to a boil.
• 3. Pack relish into sterilized hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust two piece lids.
• 4. Process 10 minutes in a boiling water bath. Remove jars to cloth lined countertop, cover with towel, and leave until all are sealed.

GREEN TOMATO RELISH

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.

CHOW-CHOW - GREEN TOMATO RELISH OR PICCALILLI

Steps:

• 1. Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight.
• 2. Prepare the canner and jars. Add water to a canner with rack and heat to a boil; reduce heat and keep at a simmer. The water should be high enough to be at least 1 inch above the filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canner as needed. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
• 3. Drain the vegetables and rinse thoroughly.
• 4. In a large nonreactive kettle, bring the vinegar, brown sugar, and seeds and spices to a boil. Reduce heat to medium low and continue simmering for 5 minutes. Add the drained vegetables and bring back to a boil. Reduce heat to medium low and simmer for 10 minutes.
• 5. With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving about 1/4-inch headspace.
• 6. With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.
• 7. Check for seals (the middle of the caps should have made a popping sound while cooling and will stay depressed.