Recipe: Pickled Green Tomato Relish

There are several variations on this recipe. I know this one to be safe. You can substitute part or all of the peppers with jalapenos.

PICKLED GREEN TOMATO RELISH

10 lbs small, hard green tomatoes
1 1/2 lbs red bell peppers
1 1/2 lbs green bell peppers
2 lbs onions
1/2 cup canning or pickling salt
1 qt water
4 cups sugar
1 qt vinegar (5 percent)
1/3 cup prepared yellow mustard
2 tbsp cornstarch

Yield: 7 to 9 pints

Wash and coarsely grate or finely chop tomatoes, peppers, and onions. Dissolve salt in water and pour over vegetables in large kettle. Heat to boiling and simmer 5 minutes. Drain in colander. Return vegetables to kettle. Add sugar, vinegar, mustard, and cornstarch. Stir to mix. Heat to boil and simmer 5 minutes. Place into pint jars and process in a boiling water bath 10 min.

This is tested for safety and the cornstarch is fine to add in this amount in this recipe.