It is almost Halloween in our Sunnyvale garden. The tomato, pepper and cucumber plants are just going through the motions: The tomato plant has a few flowers but there are no pollinators. The green fruit is still green. The peppers are ever so slowly turning red. The night-time lows are more often below 50 degrees than above. And it rained last night for the first time in 6 months.
So this is the final 2017 vegetable harvest.
What do you do with green tomatoes? Harvest Relish.
OK, it is hot dog relish. The crunchy cukes and green tomato are spiced up with white onion, two types of chile peppers, celery salt and mustard. You cook it for 20 minutes with sugar and vinegar and you have relish.
|PREP TIME: 1 hr 30 mins||TOTAL TIME: 1 hr 50 mins|
|YIELD: 5 half pints|
- 1 quart chopped green tomato
- 1 large sweet white onion, chopped
- 1 large green pepper, chopped
- 2 tablespoons canning salt
- 1 cup sugar
- 1 tablespoon prepared mustard
- 1 teaspoon celery salt
- 4 whole cloves
- 1 cup vinegar ( 5% acidity)
- Combine tomatoes, onion, and pepper in large bowl.
- Sprinkle salt over vegetables, mix in,and let stand 1 hour.
- Drain vegetables.
- Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
- Tie cloves in cheesecloth and add to mixture.
- Stir in vinegar and simmer for 20 minutes.
- Take out spice bag.
- Pack hot relish into hot jars.
- Leave 1/4 inch headspace.
- Place canning lids on jars.
- Process half pints for 10 minutes in hot water bath.