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Great stuff to add to egg salad, chicken salad and such. Nothing else needed but a little mayo and a quick grind of black pepper!
Difficulty: Intermediate
Servings: 10-11 pints
Prep Time: 1 hour Cook Time: 1 hourIngredients
9-1/2 cups Green Tomato pulp (20 – 40 tomatoes, depending on size)
4 cups Onion pulp (about 8 medium to large onions)
5-1/2 cups Apple pulp (8 apples, more or less))
1-1/2 cups red bell pepper pulp (about 3 whole peppers)
Hot pepper/chile pulp to taste (optional)
3 Tablespoons Salt
1 Tablespoon Mustard Seeds
1 Tablespoon Cinnamon
1 Tablespoon Celery Seed
1 Tablespoon Tumeric
3 cups Vinegar (distilled)
5 cups Sugar
Directions
Grind the tomatoes, onions, apples and peppers in a food grinder. Drain each well. (Drained juices may be used for other things) Place the ground pulp in a large pan. Add the rest of the ingredients, mix well and bring to a boil. Simmer for 30 minutes.
Pour the cooked relish mixture into clean, hot jars, add seals and rings. Process in a hot water bath making sure there is 1 to 2 inches of water above the jars, 35 minutes for pints 40 minutes for quarts.
Makes about 10-11 pints or 5 quarts.
Categories: BWB Condiments, Relishes & Chutneys
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