Green Tomato Relish 2010 is complete!
I got 4x500ml jars out of this batch.
According to my calculations last night, the 9 cups of roma tomatoes is equal to approximately 3lb12oz. Adding to that, 4 cups of chopped onion is about 4 onions-worth.
After salting and draining everything overnight, and then manually squeezing out more excess waters/juices, it still ended up being an impressive amount of vegetables, once I mixed it all up with the brine.
Veggies being simmered in brine
Now I just have to figure out what to do with the last of my green tomatoes, cuz there’s still quite a number of them remaining — yes, I will be making fried green tomatoes at some point, but I don’t think we could eat them all that way. Perhaps I will see if I can’t wrangle together a mini-batch recipe of green tomato pickles?? I tried doing that once, but failed since I didn’t know the proper technique for pickling and preserving.
Anywho… I’m done for the day.
Green Tomato Relish 2010 complete!
Piccalilli (aka Green Tomato Relish)
9 cups green tomatoes, stem ends & cores removed, chopped
1 green pepper, seeded & chopped
4 cups onions, chopped
1/2 cup coarse (pickling) salt
3 cups vinegar
3 cups sugar
1 Tbsp pickling spice, tied in double layer of cheesecloth
1 tsp mustard seed
Mix first 4 ingredients together in large bowl.
Cover & let stand on counter overnight.
Drain well, pressing to remove juice.
In a large saucepan, combine vinegar, sugar, pickling spice and mustard seed.
Add drained veggies and bring to a boil, stirring frequently.
Turn down heat and allow to just simmer, uncovered, about 5 minutes until veggies are half done.
Discard spice bag.
Pour into hot sterilized 500ml jars to within 1/2″ (1cm) of top.
Place sterilized metal lids on jars and screw metal bands on securely.
For added assurance against spoilage, process in a boiling water bath for 5 minutes.
Makes 5x500ml jars