Recipe(tried): Green Tomato Hamburger Relish

Green Tomato Hamburger Relish

A great way to use up the green tomatoes from your garden, as well as any cucumbers, is to make this green tomato relish that is so good on hamburgers and hot dogs.

2 medium-size cucumbers
3 medium-size tart apples
4 to 5 medium-size green tomatoes
4 medium-size onions
1 medium-size green pepper
2 small, red bell peppers
4 cups water
1 1/2 tablespoons salt
2 cups sugar
2 cups apple cider vinegar
1 tablespon mustard seed
6 tablespoons all purpose flour
1 tablespoons dry mustard
1/4 teaspoon turmeric

Peel cucumbers and cut into chunks. Peel, core, and quarter apples. Cut green tomatoes and onions into chunks. Cut green pepper and red peppers into chunks and discard seeds. Using metal blade, process vegetables and apples, a portion at a time, with on-off bursts until finely chopped. Place in a 6-quart pan. Stir in water and salt, blending all ingredients. Cover and let stand in refrigerator for 24 hours; DRAIN WELL.

To the drained vegetables, add sugar, 1 1/2 cups of the vinegar, and mustard seed; bring to a boil over high heat.

Meanwhile, stir together flour, dry mustard, and turmeric with the remaining 1/2 cup vinegar. Stir into boiling mixture. Reduce heat and simmer, uncovered for 1 1/2 hours, or until mixture is quite thick; stir occasionally. Makes about 3 pints.

TO CAN RELISH, Place canning jars in boiling water for 15 minutes; then keep hot until ready to use. Scald lids and ring bands; keep in very hot water until ready to use. Ladle hot relish into hot jars to within 1/2 inch of top. Wipe rims with clean, damp cloth. Seal each jar as filled, with a lid and ring band, screwing down the band just as tight as is comfortable; then process in a simmering water bath for 10 minutes.

TO FREEZE RELISH, spoon cooled relish into freezer containers or jars to within 1 inch of top. Cover and freeze.