A delightful and tangy relish made with green tomatoes and a blend of spices, perfect for adding a burst of flavor to your dishes.
Chop the green tomatoes, red bell peppers, and onions into small, even pieces.
Uniform chopping ensures even cooking and a consistent texture in the relish.
Place the chopped vegetables in a large bowl, sprinkle with pickling salt, and let sit overnight to draw out excess moisture.
Cover the bowl with a clean cloth to keep the vegetables fresh overnight.
Drain the vegetables in a colander and rinse well to remove excess salt.
Rinsing thoroughly prevents the relish from being overly salty.
In a large pot, combine the vinegar, sugar, and mustard seeds, and bring to a boil.
Stir the mixture constantly to dissolve the sugar completely.
Add the drained vegetables to the boiling liquid and cook until they soften and the mixture thickens slightly.
Stir occasionally to prevent sticking and ensure even cooking.
Ladle the hot relish into sterilized jars, seal tightly, and process in a boiling water bath for 10 minutes.
Leave a small headspace in the jars to allow for expansion during processing.
Allow the jars to cool completely before storing in a cool, dark place.
Check the seals on the jars after cooling to ensure they are airtight.
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