Pottsfield Relish
I got this from both Mom and Peggy. It's a great way to use up all the excess tomatoes and peppers at the end of the growing season when frost threatens. You can adjust proportions of red and green vegetables according to what you have available.
- Serves
- 6
- Prep
- 30 min
- Cook
- 1 hr
- Total
- 1 hr 30 min
- Difficulty
- Easy
Ingredients
Servings
- 6 cups green tomatoes, chopped
- 6 cups red tomatoes, chopped
- 1 small cabbage, chopped
- 2 cups onions, chopped
- 3 red peppers, diced
- 1/2 cup salt
Day Two
- 6 cups sugar
- 2 cups vinegar
- 1/2 tsp cinnamon
- 1/2 tsp cloves
Method
-
Combine the first set of ingredients, let stand overnight, covered.
-
The next day, drain liquid very well. Add the sugar, vinegar, and spices. Bring to a simmer, cook until vegetables are transparent. Pack in hot, sterilized jars, seal. Process in boiling water bath for 10 minutes. If any do not seal, just keep in refrigerator and use first.
Should make 6 pints (2c jars), or more.