Best Green Tomato Relish Hot Dog Relish Recipes

GREEN TOMATO RELISH (HOT DOG RELISH)

Steps:

• 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.

GREEN TOMATO HOT DOG RELISH

Steps:

• In a large bowl combine green tomatoes, onions and pickling salt.
• Cover and let stand overnight.
• Steriloize 6 1/2 pint jars.
• Rinse tomatoes & onions well, drain and rinse out excess moisture.
• In a large saucepan combine vinegar, garlic, brown sugar, mustard, sal t& ginger.
• Tie cloves, cinnamon stick & celery seed in a square of cheese cloth, add to the pickling liquid.
• Bring to a boil, add tomatoes, onions,& peppers simmer for 1 hour stirring frequently.
• Ladle relish into hot sterilized jars to within 1/2" of top, release air bubbles by running a spatula around the inside of the jar, cover with heated snap lid, screw on band.
• Bring water in a large pot (use the pot & water that you used to sterilize the jars) to a boil, place jars in and water process for 10 minutes.

GREEN TOMATO HOT DOG RELISH

Steps:

• 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.

GREEN TOMATO RELISH (HOT DOG RELISH)

Steps:

• Combine tomatoes, onion, and pepper in large bowl. 2 Sprinkle salt over vegetables, mix in,and let stand 1 hour. 3 Drain vegetables. 4 Combine drained vegetables, sugar, mustard, and celery salt in a large pot. 5 Tie cloves in cheesecloth and add to mixture. 6 Stir in vinegar and simmer for 20 minutes. 7 Take out spice bag. 8 Pack hot relish into hot jars. 9 Leave 1/4 inch headspace. 10 Place canning lids on jars. 11 Process half pints for 10 minutes in hot water bath.