Wanted recipie for sweet green tomato relish

I remember eating Green Tomato relish with my fish and I have a load of Green Tomatoes.

my grandmother has one ,she is gone now but mom has it I"ll get it from her. use to eat it with pinto beans an corn bread

i would like one also.........thanks!

ok guys here ya go........3gal choped tomatoes,2cups choped green peppers,2cups choped red peppers,3cups choped onion,2cups choped celery,4cups choped cabbage,1/4cup salt...now add salt to the choped veggies let sit over night the next day take some pickling spice this is not said how much ,put in chesse cloth make a little bundle add to big pot 3cups brown sugar,4cups vinegar,2cups water,bring to a boil remove spice bundle and add veggie mix let it simmer for 3 min an add to your jars an seal........now type of vinegar was not said in this so I don"t know but I have eat it an its good stuff..

National Center for Home Food Preservation | How Do I? Pickle This is a tested recipe, safe for home canning.

thanks y'all.........

thanks

Sounds good

Here is a recipe from one Arkansas Game and Fish Commission staff member who said it is a vintage family hand-me-down.
Green Tomato Relish
24 cups chopped to thumb size green tomatoes
4 hot peppers, chopped
4 red bell peppers, chopped
4 green bell peppers, chopped
4 cups chopped onions
4 ribs celery, chopped
4 cups vinegar
8 cups sugar
Cook together in a large pot until color changes (cook a pretty good while until fork tender). Pour into sterilized pint jars or any size desired. Seal while hot. Makes 14 pints or a bit more.

Adjustments can be made to fit taste:

Green Tomato Pepper Relish

·4 cups Onion, chopped

·4 cups Green Tomatoes, chopped

·3 cups Bell Peppers (green/yellow/red) seeded and chopped

·1 cup Hot Peppers (chef’s choice) chopped

·5 cups Sugar

·4 cups Apple Cider Vinegar

·2 tablespoons of Mustard Seed

·2 tablespoons of Celery Seed

·3 tablespoons Pickling Spice

·2 tablespoons Salt

Directions

In a food processor, fitted with a metal blade, pulse the vegetables about 10 times separately.

Combine all of the chopped vegetable in a large pot with vinegar.

Add sugar, mustard seed, celery seed and salt. Tie up pickling spice in cheesecloth or coffee filter

and add to kettle (immerse).

Cover with lid and let stand at room temperature overnight, or at least 8 hours.

Remove the cloth bag of pickling spices and discard.

Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer for 45

minutes to 1 hour. Remove from the heat and spoon into half-pint preserving jars, filling the

mixture to within 1/2-inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid.

Tightly screw on the metal ring. Process in a hot water bath for 15 minutes. Using tongs,

remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool

dark place. Let age for 2 weeks before using.

Sorry for the way it came out...I was copying an excel spreadsheet that I keep the recipe on. I make this every year. I add chyenne pepper for my pepper of choice but this pepper relish IS NOT hot. It is more of a sweet relish. Oh yea, I dont do the hot bath thing...just spoon into jars and sit upside down on a towel until they cool, then re-tighten lids.