Fresh Green Tomato Relish
Heat a 4- to 6-quart Dutch oven over medium-high heat. Add mustard seeds and crushed red pepper; cook and stir for 1 to 2 minutes or until seeds begin to pop. Add sugar, vinegar, the water, ginger, garlic and salt. Bring to a simmer; cook and stir for 3 minutes.Advertisement
Add tomatoes and sweet peppers to Dutch oven. Cook for 5 to 7 minutes or until vegetables are just tender, stirring occasionally. Stir in green onions.
Transfer relish to a bowl or storage container. Allow to cool for 1 hour. Cover and chill for at least 2 hours or up to 1 week.
Prepare through step 2. Ladle hot relish into six hot, sterilized half-pint canning jars, leaving 1/2-inch headspace. Wipe the jar rims and adjust lids. Process jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars; cool on a wire rack.