Piccalilli and green tomato relish

Piccalilli and green tomato relish are both delicious condiments that can be canned to extend their shelf life. Canning these condiments allows you to enjoy them throughout the year, even when the main ingredients are out of season. Here’s a basic recipe for canning piccalilli and green tomato relish:

Ingredients: For Piccalilli:

• 6 cups of chopped green tomatoes
• 2 cups of chopped onions
• 1 cup of chopped red bell peppers
• 1 cup of chopped green bell peppers
• 1/4 cup of pickling salt
• 2 1/2 cups of white vinegar
• 1 1/2 cups of granulated sugar
• 1 tablespoon of mustard seeds
• 1 teaspoon of celery seeds
• 1 teaspoon of ground turmeric

For Green Tomato Relish:

• 5 cups of chopped green tomatoes
• 2 cups of chopped onions
• 1 cup of chopped red bell peppers
• 1 cup of chopped green bell peppers
• 1/4 cup of pickling salt
• 3 cups of white vinegar
• 2 1/2 cups of granulated sugar
• 1 tablespoon of mustard seeds
• 1 teaspoon of celery seeds

Instructions:

1. Sterilize your canning jars and lids in boiling water or using a dishwasher.
2. In separate large bowls, combine the chopped green tomatoes, onions, red bell peppers, and green bell peppers for each recipe. Sprinkle the pickling salt over the vegetables and mix well. Let them stand for at least 2 hours or overnight. Then, rinse and drain the vegetables to remove excess salt.
3. In a large pot, combine the drained vegetables with the remaining ingredients for each recipe. For piccalilli, add the white vinegar, sugar, mustard seeds, celery seeds, and ground turmeric. For green tomato relish, add the white vinegar, sugar, mustard seeds, and celery seeds.
4. Bring the mixtures to a boil and simmer for about 10-15 minutes, until the vegetables are tender.
5. Ladle the hot piccalilli or green tomato relish into your sterilized canning jars, leaving about 1/2 inch of headspace.
6. Wipe the jar rims clean to ensure a good seal, place sterilized lids and bands on the jars, and screw the bands on just until they’re fingertip-tight.
7. Process the jars in a boiling water bath for about 15 minutes to ensure proper canning. Adjust the processing time if you are at a high altitude. Refer to your local canning guidelines for precise processing times.
8. Remove the jars from the water bath and let them cool. Ensure the lids have sealed properly by pressing down on the center of each lid; they should not flex up and down when pressed. If they do, the jar hasn’t sealed correctly, and you should refrigerate and consume the contents promptly.
9. Label the sealed jars with the date and type of relish, and store them in a cool, dark, and dry place. Properly sealed jars can be stored for up to a year or longer.

Enjoy your homemade piccalilli and green tomato relish whenever you like by serving them with sandwiches, cold cuts, or as a condiment with various dishes.