Green Tomato Relish -

It's hard to imagine a relish recipe can be more closely guarded than Fort Knox but as children, my sisters and I were sworn to keep this Green Tomato Relish recipe a secret forever. I never quite understood why a recipe should be a secret which is probably why I'm publishing it now...so everyone can enjoy it.

Green Tomato Relish is a wonderful compliment to any meat, and makes tuna, potato and macaroni salads to die for. And, as tasty as it is to eat...its even better when you give it away. When I make Green Tomato Relish I always make enough for my family and all my friends.

Fall is the perfect time for making this since you can use up all your green tomatoes that won't have a chance to ripen. However, I've been known to take a few green tomatoes from my plants in June or July. My husband always laughs at me because of all the tomato plants I grow. He knows it's only so I can get as many green tomatoes as possible. In the "old days" my mom would drive us out the country and farmers would give her all the green tomatoes she could fit in our car - just for coming to get them. Ahhhh...the memories.

Ingredients & Measures

12 ½ pounds Green tomatoes

6 Green Peppers

6 Red Peppers

6 Medium Onions

8 Cups Sugar

1 teaspoon Ground Black Pepper

2 Tablespoons Mustard Seed

2 Tablespoons Celery Seed

1 Tablespoon Ground Cinnamon

1 Tablespoon Ground Cloves

3 ½ Cups Pine Cider Vinegar

3 oz Salt (within ¼ inch of top of ½ cup measuring cup)

In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. You can need to do this in batches. Let the liquid drain from a large colander into the sink for an hour. If you prefer, you can line a large colander with cheesecloth. I don't do this but my sister does.

In a large stockpot (non-aluminum) combine tomato mixture, sugar, black pepper, mustard seed, celery seed, cinnamon, cloves, vinegar and salt. Bring this all to a boil and simmer over low heat for 5 minutes, stirring frequently. NOTE: You don't want it to boil too long or it will spoil the color.

Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.

Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight; this means the lid doesn't move up or down at all. Relish can be stored for up to a year.

Secret exposed ~ enjoy!