Amazing green tomato relish, perfect for those tomatoes that didn't ripen.
Recipe type: canning
30 green tomatoes
16 apples (in cheesecloth)-any kind of apples will do, my grandmother usually used the crab apples from her backyard. This is for natural pectin in the relish.
3 cups white sugar
2 cups brown sugar
½ cup pickling spices (in cheesecloth)
1 cup cider vinegar
2 cups white vinegar
Slice and mix the tomatoes and onions in a non-reactive container. Add ½ cup pickling salt. Let mixture sit overnight. Mixture will stink up the house, better to put it in the garage if you don’t want the smell of onions all through the place.
Drain mixture well, put in a large stockpot. Add:
apples (in cheesecloth)-any kind of apples will do, my grandmother usually used the crab apples from her backyard.
cups white sugar
cups brown sugar
/2 cup pickling spices (in cheesecloth)
cup cider vinegar
cups white vinegar
It won’t look like enough liquid in the pot-I added 2 more cups of vinegar, and it came out watery and really tart. Just make sure you bring it to a boil slowly to avoid scorching, and then the liquid will come out of the apples. Bring it to a boil, then lower the temp to a good simmer. Cook for an hour and a half, or until veggies reach desired consistency. Remove the apples from the pot and can the chow!
Recipe by The Kitchen Magpie at http://www.thekitchenmagpie.com/charlynns-green-tomato-chow/