Picadilly Relish

 

Green tomatoes in your garden? 

 

The relish recipe below is from Tim's Mother, Jeanne.   Jeanne passed away a few years back and one great way to keep her fresh in our memory is to make some of the awesome things she made for her family.  I have the original, hand written recipe for this relish, which is on the back of some sort of receipt.  It is stained and nearly falling apart.  

 

With that said, this relish tastes wonderful, utilizes garden produce and is not just for hot dogs and hamburgers.   In our house, this relish is also the 'secret' ingredient in potato salad and pasta salads.  The sweet sour flavor adds that little bit of 'what is that'.  You will never buy a commercial pickle relish again.

 

These are the vegies you will need:

4 cups ground onion

1 medium head cabbage

12 green peppers

10 large green tomatoes

12 sweet red peppers

 

Shred all vegetables using shredder in the food processor.  Each vegetable should measure approximately 4 cups each after shredding.    Mix together. Sprinkle with 1/2-1 cup of kosher sale and let stand overnight.

 

Rinse and drain.

 

Brine

 

6 cups sugar (yes, 6 cups)

1 tbsp celery seed

2 tbsp mustard seed

1 1/2 tsp Tumeric powder

4 cups cider vinegar

2 cups water

 

 

 

Heat until sugar is dissolved.  Pour over rinsed and drained vegetables. Heat to a boil and simmmer for 3 minutes.

Seal in hot sterilized jars in a water bath for approximately 5 minutes. 

 

Store in a cool dry place and refridgerate after opening.  A sealed jar and the vinegar will keep this relish usable for well over a year.

 

Thank you Jeanne, until we meet again!