I'm 61 years old. My mom is 86, and she always made green tomato relish at the end of gardening season, with the bags of green tomatoes she had left. We still love it, and 6 of her 9 children still make it! We love to eat it over roast or scrambled eggs and hash browns. Her recipe called for 1 grocery bag of green tomatoes!! I laugh every time I see that in her recipe!
My mother use to make relish from green tomatoes. And I can't find her recipe, unless she used one out of a book, but I only found one recipe. It's getting hard to find them. My friends will bring me ripe ones, but refuse to bring any green ones! But I'm calling my store early tomorrow and see if they get any in. I want to make this so much! Thanks for this video!
👄I add cabbage and jalapeños to mine and use pickling spices (wrapped in cheesecloth) in the brine (equal parts vinegar and sugar). Add mustard seeds to the jars.
Love green tomatoes in relish. And now is the season. I also like adding tumeric to my recipe. MMM. and it adds great color to the red and green. Peace.
Thank you, nice and concise. I made a similar recipe last year but added fresh cilantro and a single dehydrated moderately hot pepper per salmon jar. Mexi Relish. It was fabulous Thank you for the refresher.
Farmgirl Susan's No Sugar Green Tomato Relish Makes about 3 pints Recipe may be doubled; increase cooking time by 10-15 minutes 2 lb. green tomatoes, cored and chopped 1 lb. white or yellow onions, chopped 3/4 lb. sweet red peppers, cored and chopped 1/2 lb. tart cooking apples, such as Granny Smith, cored and chopped 6 garlic cloves, finely chopped 1 cup 5% acidic organic raw apple cider vinegar (or less, see note below)* 1 Tablespoon kosher or sea salt 4 jalapeno peppers, cored, seeded if desired, and finely chopped 2 Tablespoons chopped cilantro 1 teaspoon ground cumin (optional) Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large, nonreactive pot and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until thickened, about an hour. Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully purée the mixture using a stick immersion blender (my KitchenAid hand blender one of the best things I've bought for the kitchen) or in a traditional counter top blender, in batches if necessary, until still somewhat chunky. Don't over mix; you don't want it smooth. If canning, return the puréed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a waterbath canner. Store in a cool, dark place.
Farmgirl Susan's No Sugar Green Tomato Relish Makes about 3 pints Recipe may be doubled; increase cooking time by 10-15 minutes 2 lb. green tomatoes, cored and chopped 1 lb. white or yellow onions, chopped 3/4 lb. sweet red peppers, cored and chopped 1/2 lb. tart cooking apples, such as Granny Smith, cored and chopped 6 garlic cloves, finely chopped 1 cup 5% acidic organic raw apple cider vinegar (or less, see note below)* 1 Tablespoon kosher or sea salt 4 jalapeno peppers, cored, seeded if desired, and finely chopped 2 Tablespoons chopped cilantro 1 teaspoon ground cumin (optional) Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large, nonreactive pot and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until thickened, about an hour. Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully purée the mixture using a stick immersion blender (my KitchenAid hand blender one of the best things I've bought for the kitchen) or in a traditional counter top blender, in batches if necessary, until still somewhat chunky. Don't over mix; you don't want it smooth. If canning, return the puréed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a waterbath canner. Store in a cool, dark place.
Here in lower Michigan we call it relish and in the northern part of Michigan and the upper peninsula we call it Chowchow ! Never had it with green tomatoes though , but I bet it is good .
I think we could use the juice from the green tomato relish.with all its vitamins and minerals in it to make a really tasty stew or hearty soup or as a dip for chunky cut bread. I love your presentations thank you so much.
Lol. I use pickling spices, it adds a nice color to the relish and tastes great!! Believe it or not, I don't have any green tomatoes! But I still have some relish that I made last year in the cupboard. I used up all of my tomatoes on my spaghetti sauce this year. For a full batch of relish I only use about 3 -4 tablespoons of pickling spices.
Looks delicious! Mom used to make dilled green tomatoes, she added some slice carrot strips and celery sticks and little red peppers. It wasn't sweet, it was more like a deli pickle taste, yummy stuff. Wish I had her recipe for it.
We make those too! It's basically standard dill pickle recipe with halved/quartered green tomatos and some extra thick sliced veggies sticks. We add a few r whole red chilies to a few jars for spicy fans. Wonderful side for sandwiches, dogs and burgers, chopped up in potato salad or a part of any veggie platter at holidays. 💖
ohhhhh this looks like "chow chow" !!! my grandpa's family used to make that back in Arkansas during the depression and all the way up to the 1970s or so, then they stopped, and unfortunately I never got that recipe. They said they used to strain it through cheesecloth or anything like cheesecloth that they could get.
Bev I must ask you something again! LOL Have you ever made the "Faux Raspberry Jam"? The Amish women in my area here make it . . . basically it's green tomatoes & raspberry jello mixed together. It really does taste like raspberry jam too! It's a good way of also using up those green tomatoes. I love the Amish community here in my area . . . omg the good eats & all of the recipes the Amish have & prepare here, are exceptionally spectacular for the taste buds! Happy canning Bev!
@@mssuezee6178 My mother use to can up beet juice jelly She has a recipe for the beet juice jelly its an Amish recipe that I was raised on Have a great day darling
Love this I use to make green tomato salsa when I grew my veggies everyone loved it. Doubt I could remember how to now but I sure would like to try making this
You're awesome! I never heard of green tomato relish. Great job! Have you ever tried drying green peas? Where I come from in Northeast Pennsylvania, we have dried corn as a side dish at Thanksgiving. You rehydrate the corn in milk, with butter and a little sugar, and serve it in dishes with the milk broth. Add a little salt and pepper to taste. delish! Thanks for sharing this recipe, and keep posting your wonderful videos! Take care and God bless!
+OurHalfAcreHomestead It's called Creamed Dried Corn. Take 1 cup of dried corn, 3 1/2 cups milk, 2 teaspoons of sugar, 2 Teaspoons of salt (or less), and 3 Tablespoons butter. Soak the dried corn in the milk for 4 hours. combine corn and milk with salt, sugar, and butter in a sauce pot. Cook on medium, covered, about 30 minutes until the corn is tender. To serve, do not drain. That's it. If you try it, please let me know how you like it. We use Cope's Dried Corn, and you can Google it for other recipes. Take care and God bless!
Have you ever pickled green tomatoes Bev? I did 6 pints yesterday. I had some dill brine left of a Mrs Wages dill pickle mix that I found in Saskatchewan and I was googling ideas for what I could pickle. I have a ton of green tomatoes so figured why not try it. Apparently it's a thing in deli's. I chose to keep them as refrigerator pickled tomatoes. Who knows...maybe they will be tasty on a sandwich or as a side pickle.
i have had pickled green tomatoes that where on the sweet side , kind of like a bread n butter style . it was different but very good !!! just thought i'd put my two cents in . have a great week .
That looks fabulous, another 'sunshine on a plate' for the depths of winter recipe. Your chopper is very handy for having regular sized pieces but it looks like it's hard work to push the top down, is it?
I HAVE THAT SAME CHOPPER..... I WAS PEELIN PEARS LAST MONTH AND WAS CUTTIN THEM UP BY HAND AND THOUGHT WHAT AM I DOIN???? YOU GOT THAT CHOPPER WOMAN WHY ARE YOU NOT SAVING YOUR FINGERS AND USIN THAT THING....??? NEEDLESS TO SAY I GOT THAT PUPPY OUT AND MADE SHORT WORK OF THEM PEARS AND A FEW WEEKS AGO THE NEIGHBOR ACROSS THE STREET COME OVER ABOUT THE TIME I WAS CHOPPIN UP SOME ONIONS TO PUT IN THE DEHYDRATOR AND ASK IF I WANTED SOME BELL PEPPERS HE HAD.... TOLD HIM SURE... AND I SLAPPED THAT LID DOWN ON THAT THING AND HE SAID I WANDERED WHAT IT WAS YOU WERE DOIN OVER HERE I THOUGHT YOU WAS USEIN A HAMMER ON SOMETHING.... WE BOTH LAUGHED AND HE WENT HOME TO TELL SUE WHAT THE NOISE WAS AND I KEPT ON PROCESSING MY ONIONS AND PUT THEM IN MY FOOD DRYER... JUST HAD TO GIVE YOU A LAUGH... BUT IT IS TRUE... BLESSINGS & BE HOPE FILLED FRANKI
i also went and purchased one from a shopping tv channel after i saw bev use hers and i always forget to use it ! go figure lolol . have a great week !
Oh, also, did you plant potatoes? I bought 28lbs of new red potatoes from the Hutterites last weekend for $10. How could I resist for that price? But I am at a loss as to what all to use them for. Since they are baby potatoes I know they won't keep as long and it's just me and my husband. Any thoughts? Ideas? Do you have potato videos?
BEV - I know this is an old video but I was wondering if putting the tomatoes & veggies on the dehydrator for a few hours wouldn't do the same thing without all the salt
The salt takes the liquid out, do not rinse it! You're literally putting liquid back! This is probably why it's a watery mess when getting put in jar's that and it's under cooked
follow along ands write it down 2 Cups EACH minced onion, Minced peppers,Minced Celery, three cup sugar, two cups vinegar, 4 tsp celery seed,2 tsp mustard powder 1 tsp black pepper
here in michigan people put any kind of relish or chow chow on hamburgers , hotdogs and sandwiches ! but i'm sure there's many other ways to use this .
