green tomato relish.

use on hotdogs, over cream cheese on crackers, or with other meats if desired.

do you have an over-abundance of these?  

photo from {nip it in the bud}.

it's ok if you don't want to be patient enouh for them ALL to ripen...

photo from {the daily spud.}

green tomato relish: makes 24 pints.
12 green peppers (5 C.)
6 red peppers (1 1/2 C)
1 medium cabbage (4 C.)
7 large onions (4 C.)
10 large green tomatoes (4-5 C.)
6 C. sugar
4 C. apple cider vinegar
2 T. mustard seed
1 T. celery seed
1 1/2 tsp. turmeric powder
2 C. water

1) dice the peppers, cabbage, onion and tomatoes into small pieces.

2) sprinkle with 1/2 C. kosher salt and let sit overnight, covered in large pot.

3) in the morning: mix together sugar, apple cider vinegar, spices and water.

4) pour over vegetables and bring all to a boil; boiling gently for 5 minutes.

5) fill jars, leaving 1/2" headspace and screw on lids. process in hot water bath for 15 mins.

NOTE:
*this relish will stay good for many years when canned properly.  if however, you do not wish to use 24 pints worth or gift some, then decrease the recipe by at least half, or to suit your needs.