A delightful relish combining green tomatoes and peppers, perfect for enhancing your favorite dishes.
Chop the green tomatoes, bell peppers, and onions into small pieces.
Use a food processor for quicker and more uniform chopping.
Sprinkle the canning salt over the chopped vegetables, mix well, and let sit for an hour.
This step helps draw out excess moisture from the vegetables.
Drain the vegetables thoroughly to remove the excess liquid.
Use a colander to ensure all the liquid is removed.
Combine the drained vegetables, sugar, mustard, celery seed, and vinegar in a large pot.
Stir well to ensure the sugar dissolves completely.
Tie the cloves in a piece of cheesecloth and add to the pot.
This makes it easy to remove the cloves later.
Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally.
Keep an eye on the pot to prevent sticking or burning.
Remove the spice bag from the pot.
Ensure all the cloves are removed to avoid biting into one later.
Pack the hot relish into sterilized jars, leaving 1/4 inch headspace.
Use a funnel for easier and cleaner filling.
Seal the jars with canning lids and process in a hot water bath for 10 minutes.
Ensure the jars are fully submerged in the water bath.
Allow the jars to cool completely before storing.
Check the seals to ensure they are airtight before storing.
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