Not sure what to do with the last of those green tomatoes from your garden? This green tomato piccalilli recipe will use ’em up, and the result is a tasty relish that is flavorful and can be used in place of sweet pickle relish. It can also be used as a side chutney for pork chops or sausage. Makes a great fall or harvest gift for friends and neighbors too.
Ingredients
- 8 4-ounce canning jars with lids and rings
- 3 cups apple cider vinegar
- 3 cups white sugar
- 2 tablespoons salt
- 1 tablespoon mustard seed
- 1 tablespoon dried basil
- 6 cups seeded and finely chopped green tomatoes
- 2 cups finely chopped red bell peppers
- 2 cups finely chopped red onion
- 2 cups finely chopped Granny Smith apples
Directions
Step 1
Immerse the canning jars in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
Step 2
Combine vinegar, sugar, salt, mustard seed, and basil in a large pot; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes. Stir green tomatoes, bell peppers, onion, and apples into vinegar mixture; boil vigorously, stirring occasionally, until vegetables have softened and relish flavors have blended, 15 to 20 minutes.
Step 3
Pack relish into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
Step 4
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars into boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for about 10 minutes.
Step 5
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Store the jars in a cool, dark area.
Tips
You can finely chop the vegetables and apple in the food processor. Squeeze out excess juice after processing.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 48 | |
Calories 65 | |
% Daily Value * | |
Total Fat0g | 0% |
Sodium295mg | 13% |
Total Carbohydrate16g | 6% |
Dietary Fiber1g | 2% |
Total Sugars15g | |
Protein1g | |
Vitamin C14mg | 70% |
Calcium9mg | 1% |
Iron0mg | 2% |
Potassium90mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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