The very hot, extremely dry summer has shortened our garden's production. With the last green tomatoes picked, I decided to use them in a relish to be enjoyed with pintos this winter. Who am I kidding? I'll open one of these jars within a week to try. In fact, I'm hungry for pintos right now.
1 gallon green tomatoes, coarsely chopped
1 lb. yellow onions, coarsely chopped
5 medium jalapenos, thinly sliced
6 cayenne peppers, thinly sliced
8 garlic cloves, thinly sliced
2 cups white vinegar
1 1/2 cups white sugar
1/4 cup pickling (or Kosher) salt
Wash pint canning jars and place them in simmering water along with the flats and rings.
Combine vinegar, sugar and salt in a large stock pot and bring to a boil over high heat. Add all the vegetables and boil the mixture vigorously for 2 to 3 minutes.
Spoon the relish into the prepared jars, leaving 1/2 inch of headspace. Add a whole cayenne to each jar if you want a little extra "pop" of color.
Process the jars in a water bath for 20 minutes. Carefully remove from boiling water and allow to cool. Makes about 6 pints.
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