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Cut the tomatoes and onions into walnut size pieces and put in a pan. Add 2 1/2 cups sugar and 1 cup vinegar. Heat, stirring until sugar is dissolved. Bring to boil, and simmer 5 minutes.
In a separate bowl, mix the remaining sugar, vinegar, salt, spices, and flour.
Combine flour mixture with tomato mixture, and stir over medium heat until thickened and smooth (about 10 minutes).
Allow to cool, ladle into jars, and seal. Refrigerate until required.
By Lorraine from Perth, Western Australia
I have a question ? I let my tomatoes & onions sit longer than the time it said can they ferment
Combine tomato, onion, and green pepper. Stir together vinegar, sugar, salt, celery seed, and pepper. Stir into tomato mixture. Chill thoroughly. Drain well before serving.
By Robin from Washington, IA
I'm just curious...what would you use this on?
Don't know about some of you but our garden is pretty well dried up now. Here is a great recipe for using up the green tomatoes that you have left on the vines.
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I made a batch of tomato relish. This is my second time, but it is way too salty. How can I fix it?
By Kim from Hobart, Tasmania
The next time you make it, cut back on the salt. Be sure you change the recipe so you won't do it again. As far as this batch is concerned, can you make a second batch without salt and put it with the first batch? If not I am afraid you can do nothing about it.
Maybe you could add sugar to the jars as you open them, to counteract the salt, or just add chopped fresh tomatoes to the relish.
It could also be used in cooking, in a dish where the saltiness would be "spread out" over a whole casserole or something. Just don't add any more salt to that dish!
Hope you didn't make a huge batch!
Thank you very much guys for your help. Cheers.
I have just made a batch of green tomato relish. Somehow it seems to be too spicy as in perhaps too much curry powder or mustard. Any help to make this relish less spicy would be appreciated.
By Eileen B
Try rinsing the relish with water before you use it as relish. Also, try cooking meat, such as chicken, pork or beef etc., in slow pot with the relish and do not add any other spices or salt. Dill pickles are good to do this way so maybe this method would work with your relish.
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Try recipezaar.com. They have tons of good ones! (06/02/2007)
By Beth - MA
Chop vegetables fine, by hand or in the blender with water. Drain very well
Can substitute 2-3 Tbsp pickling spices (in a tea ball or cheesecloth bag if you do't want them in relish)
Mix brine, and bring to boil in large saucepan. Add vegetables, and simmer for 30 minutes, stirring occasionally.
Let cool, and put in sterile jars or refrigerator containers (put containers through the dishwasher with no detergent to sterilize) Refrigerate.
Will keep in the refrigerator for about 9 months.
Recipe can be halved if it makes too much for you to use.
I just opened my last container of relish that was made in November 2006 when we got our first freeze, and it is as good as ever.
Look on the web site www.cook.com. I have always found what I have been looking for on their site. They have a few recipes for your relish or just type in green tomato relish and do a search (06/04/2007)
Just cut up about 15 or 20 green tomatos , about 3 or 4 bellpeppers, about 6 lg. white onions, about 10 cucumbers and mix all together, pack into warm jars, meanwhile take one pkg. of Mrs. Wages or Ball bread and butter pickle mix and prepare in a pot, bring to a boil, then fill the jars and leava about 1/4 in. from top, put the lids and rings on and give a water bath of about 20 mins. in a canner. This is similiar to the one at most of the Catfish restaurants. (06/04/2007)
Found one here!
I don't know if this is what you are looking for but I have a recipe that my mother made for me sometime ago it is delicous
Bring to a boil simmer ten minutes and can (06/05/2007)