Combine the diced vegetables in a large bowl.
Sprinkle with salt, stir to combine well, and let
sit for 10 minutes. Drain well but do not rinse.
In a large pan, combine remaining ingredients. Add
drained vegetables. Bring to a boil. Reduce heat,
then bring to a second boil. Remove from heat.
Fill hot sterile canning jars (pints or half pints
work well). Seal and process in a canner for about
10 minutes. We also can the left over juice in pint
jars to marinate roasts, etc. throughout the winter.
NOTE - you can substitute whatever color/kind of
peppers you'd like in this recipe. I have made it
with Anaheim chilies and with jalapeno chilies in
the past with great success. The red bell pepper
adds nice color and retains it's color even after
processing. We usually make this in the fall just
before the first frost - it is a great way to use
the veggies gleaned from your garden before the
freeze.
Serving
Suggestions
Excellent on sandwiches, meats, etc. Paul's favorite way to eat it is straight from the jar on a spoon -)
Originally Submitted
8/21/2011
0 Out of 5 from
0 reviews
You can add this Amish Green Tomato Relish recipe to your own private DesktopCookbook.
