"This recipe has a mixture of red and green tomatoes plus a few other vegetables to make a zesty relish that tastes great on sandwiches." — TAZZIEBP
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cored and chopped green tomatoes
peeled, cored and chopped red tomatoes
chopped green bell pepper
chopped red bell pepper
I made this last week and it turned out great! I cut the vegetables in the late evening and put it in the fridge overnight. The next morning it was ready to make into relish. This will be great on hot dogs or in potato salad. I made a half batch and ended up with 7 jelly jars of relish. I will make this again when I run out!
It's funny....this is the second recipe I've come across this week that I first saw in a 1963 cookbook published by the Farm Journal. (The other recipe is for Ambrosial Jam which is fabulous - peaches, oranges, lemons, cantaloupe and pineapple - YUM). The point is I guess that classic recipes never die. Rummage Relish is just the thing for all of the green tomatoes in my garden.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 13
A wonderfully sweet and spicy relish for topping crackers.
This green tomato relish is a perfect sidekick to sandwiches or entrees.
See how to make the perfect condiment for grilling season.