Fresh Tomato Relish Recipe
My two grown sons (I have two granddaughters) actually eat this as a salad, but that's a bit too hot for me! The recipe's from my late husband's mother, and I haven't varied it over the years. I usually make a batch as soon as the first tomatoes of the season are ready. —Lela Baskins, Windsor, Missouri
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 96
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped onion
- 2 tablespoons salt
- 1/2 teaspoon ground cloves
- 1/2 cup sugar
- 1 tablespoon mustard seed
- 1 medium green pepper diced
- 2 cups white vinegar
- 1/4 cup prepared horseradish
- 8 cups chopped tomatoes (about 11 large)
- 1 celery rib diced
- 1-1/2 teaspoons pepper
- Carbohydrate 0.278908047261271 g
- Cholesterol 0 mg
- Fat 0.0531425782286343 g
- Fiber 0.0887687503501014 g
- Protein 0.067104739691476 g
- Saturated Fat 0.00427483854824413 g
- Serving Size 1 1 serving (9g)
- Sodium 292.841565945466 mg
- Sugar 0.19013929691117 g
- Trans Fat 0.00520683594659012 g
- Calories 3 calories
Directions In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely. In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon. Yield: about 6 pints. Originally published as Fresh Tomato Relish in Country Woman July/August 1996, p31
