Ingredients
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18 firm ripe tomatoes
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1 stalk celery
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4 medium onions
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2 green bell peppers
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2 sweet red bell peppers
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1/3 salt
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2-1/4 cups sugar
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1/2 teaspoon ground cloves
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2 teaspoons cinnamon
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1/2 teaspoon ground black pepper
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2 tablespoons mustard seed, tied in a cheesecloth bag
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1-1/2 cup apple cider vinegar
Instructions
- Peel the tomatoes (see Note below,) and chop them into small pieces.
- Finely chop the celery, onions, and peppers.
- Mix together the vegetables and salt.
- Place in the refrigerator overnight.
- Drain thoroughly in the morning.
- In a large stockpot, combine the sugar, spices and vinegar (making sure sugar is dissolved.)
- Bring to a boil and simmer 3 minutes.
- Add the vegetables and return to a boil.
- Simmer for 10 more minutes, stirring occasionally.
- Remove the cheesecloth bag holding the mustard seeds.
- Spoon relish into hot sterilized jars and seal.
- Process for 10 minutes in boiling water.
Notes
Tomato skins will slip off easily if tomatoes are blanched first. Lower them into boiling water (use a wire basket or collander) for 30 seconds to 1 minute, until skins begin to crack. Then remove them and plunge immediately into cold water.
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