Don't let any hard, unripened tomatoes go to waste! Pile this gingery, sweet-tart relish on brats or hamburgers, or serve it over grilled fish. The relish keeps well in the fridge for 1 week, but if you like, it can be canned for longer storage or to be given as gifts.

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Ingredients

Directions

  • 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.

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  • 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.

Canning:

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.

Nutrition Facts

22 calories; 0 g total fat; 0 mg cholesterol; 114 mg sodium. 4 g carbohydrates; 1 g protein;

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