Ingredients
- 6 pounds green tomatoes, cored and sliced
- 3 medium onions, sliced
- 4 tablespoons pickling salt
- 5 thin lemon slices
- 3/4 cup fresh sweet red pepper (red bell pepper)
- 1-1/2 cups brown sugar
- 1-1/2 cups apple cider vinegar
- 2 teaspoons white peppercorns
- 2 teaspoons whole allspice
- 2 teaspoons whole cloves
- 2 teaspoons celery seed
- 2 teaspoons mustard seed
- 2 teaspoons dry mustard
Instructions
- Mix sliced tomatoes and onions with the salt and let stand overnight. In the morning drain thoroughly.
- Put vegetables in a large kettle and add the lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a cheesecloth bag.
- Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally.
- Discard the spice bag and turn the relish into hot jars. Seal at once.
- Makes 4 quarts.
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