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
- 4-ounce canning jars with lids and rings: 8 piece
- apple cider vinegar: 3 cups
- white sugar: 3 cups
- salt: 2 Tbsp
- mustard seed: 1 Tbsp
- basil: 1 Tbsp (dried)
- and finely chopped green tomatoes: 6 cups (seeded)
- red bell peppers: 2 cups (finely chopped)
- red onion: 2 cups (finely chopped)
- Granny Smith apples: 2 cups (finely chopped)
Metric Conversion
Stages of cooking
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Immerse the canning jars in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
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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.
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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.
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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.
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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.
