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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
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
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.
Source: this is the recipe that I had asked for and want to thank all that answered. I came to find out this is the one I was looking for and my neighbor happened to have it. This is like you get at Cat Fish King. Hope everyone likes it as much as we do.
By Jodi from Texas
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I made relish and find it is too sweet. I used liquid mustard instead of powder so wonder if this is the problem. Is there any way I can reboil it and add something to take that sweetness away? I would appreciate any help.
My hubby is the chef of the house, and when he does something like this, he ads (literally a drop at a time) some apple cider vinegar to the mix and keeps tasting until it gets where he wants it.
Some people use lemon juice...which works too...again...drop by drop as you don't want it to get too bitter.
I would not reboil it through...just mix it in as is...reboiling could spell disaster.
Hope you can fix it.
Add vinegar or citrus.
I would agree with using apple cider vinegar. I am including a link that describes the usefulness of this vinegar:
I would also only use a little, at a time, until your relish is the flavor you want it to be.
vinegar or pickle juice
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 coppleman 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.
Wild's Ezy-Sauce is a popular ingredient to use when making tomato relish. This page has information about how to make tomato relish using Wild's Ezy-Sauce.
A great way to use up tomatoes that haven't ripened when the growing season is over is to preserve them in a relish. This is a guide about canning green tomato relish.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
Try recipezaar.com. They have tons of good ones! (06/02/2007)
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)