Tomato & Bell Pepper Relish
Summertime in Georgia means lazy days by the pool, picnics at the park, and gardens, gardens, gardens! For all of you avid gardeners, it’s time to reap the rewards of all of the hard work you’ve put into your gardens this year! Not a gardener? Not to worry, there is enough seasonal bounty to go around! I’m talking about crisp bell peppers, spicy onions, sweet and juicy tomatoes, and everything in between.
With tomatoes and bell peppers in season, this canned Tomato & Bell Pepper Relish recipe is the ideal way to capture summer in a jar! It’s delicious now and the perfect way to preserve summer vegetables and enjoy them all year round. I also LOVE the fact that this recipe is extremely versatile. My family enjoys it on hotdogs, over peas and beans (pinto beans are my favorite), and even as a zesty addition to Southern style potato salad.
So the next time you harvest veggies from your garden or make a trip to your local farmer’s market, be sure and take a copy of this recipe with you and pick up everything you need to make Tomato & Bell Pepper Relish. And be sure to take a peek at all of the fresh and inviting recipes listed on ProduceBites -You’ll be glad that you did.
Tomato & Bell Pepper Relish
Yields 8-10 pints
- 4 cups onions, rough chopped
- 1 large cabbage, cored and rough chopped into ¼ inch pieces
- 4 cups green tomatoes, cored and rough chopped
- 4 cups green and red bell peppers, rough chopped into ¼ pieces
- 6 large garlic cloves, minced
- ½ cup pickling salt
- 6 cups sugar
- 2 cups cider vinegar
- 2 cups white vinegar
- 2 cups water
- ½ cup Pickling Spice
Pickling Spice Ingredients:
- 2 tablespoons whole mustard seeds
- 1 tablespoon whole allspice berries
- 2 teaspoons whole coriander seeds
- 2 tablespoons black pepper corns
- 1 teaspoon dried mace
- 1 tablespoon cardamom
- 1 teaspoon red pepper flakes, or more to taste
- 1 teaspoon dried ginger
- 2 dried bay leaves, crumbled
- 2 cinnamon sticks, crushed
- 6 whole cloves
To Prepare Picking Spice:
- Add all ingredients to a glass jar with a tight fitting lid.
- Seal tightly and shake to combine.
- This spice mixture will last about 3 months when keep in a cool dark place.
- In a large bowl, combine the onions, cabbage, green tomatoes, bell peppers, garlic and salt.
- Cover with a clean cloth and let stand room temperature overnight or at least 12 hours. Transfer vegetables to cheese cloth lined colander or sieve and drain well. This may take up to 2 hours.
- Place vegetables in a large stainless steel stock pot and add sugar, vinegar, water and Pickling Spice.
- Simmer for 20 minutes, stirring frequently. Pack into hot sterilized pint jars, wiping the rim of the jars clean.
- Seal and process in a pot of boiling water, making sure the water covers the jar tops with at least 2 inches of water, slowly bring water to a boil, and process for 5 minutes.
- Remove pot from heat and allow jars to cool to room temperature while in processing water.
- Remove from water, wipe dry and make sure all jars are tightly sealed. You know that they are sealed when you are able to press the center of the lids without getting any bounce back.
- Store unopened jars in a cool dark place for a year or more-so long as the jar remains tightly sealed.
- Enjoy on hotdogs and burgers, over beans and greens and even in potato salad!
For other delicious & seasonal recipes, go to ProduceBites, A Blog For People Who Love Georgia Grown Fruits And Vegetables.
Photo credit to Deborah Whitlaw Llewellyn