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.
Servings:
6
yield(s)
Prep Time:
30
mins
Cook Time:
60
mins
Total Time:
90
mins
Ingredients
-
6
cup
green tomatoes
(chopped)
-
6
cup
red tomatoes
(chopped)
-
1
small cabbage
(chopped)
-
2
cup
onions
(chopped)
-
3
red peppers
(diced)
-
1/2
cup
salt
Day Two
-
6
cup
sugar
-
2
cup
vinegar
-
1/2
tsp
cinnamon
-
1/2
tsp
cloves
Instructions
-
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.