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Mom's Homemade Relish
Makes 2 quarts.


2 - quarts green tomatoes, finely chopped

1 - small cabbage, finely chopped

6 - medium onions, finely chopped

12 - green bell peppers, finely chopped

1/4 - cup salt

3 - tablespoons mustard seed

2 - tablespoons celery seed

1 - cup sugar

2 - cups vinegar

1 - tablespoon dry mustard

  • In a mixing bowl, add the tomatoes, cabbage, onions, and bell pepper.  

  • Sprinkle salt and cover with plastic wrap.  

  • Place in refrigerator and let stand overnight.

  • Next day, drain water from the bowl.  

  • In a large saucepan at moderate heat, pour vegetables.  

  • Add the mustard and celery seeds, sugar, and vinegar (hold 1-tablespoon vinegar).  

  • Bring to a quick boil, reduce heat to low and simmer for 30 minutes.  

  • Add the dry mustard mixed with the 1-tablespoon vinegar.  

  • Mix well and pour into hot sterilized quart jars.  

  • Cool and seal the relish.

Picnicking & Tailgating:  

Just take jar from refrigerator and place in ice chest.  At the picnic or tailgate site, just pour into a paper or plastic bowl and serve.


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