"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
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.
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!
This is a great recipe to use an abundance of green tomatoes. Here in Houston tomato season is over at the end of June, but we're still getting peppers and cukes, so everything except the cabbage and onions came fresh from the garden. I did salt the veggies and squeezed them dry, but did not rinse. I also cut the sugar in half as my family doesnt care for sweet relishes/pickles. Used a small food processor to roughly chop veggies. Wish I had a bigger one. Tasty, fragrant and visually appealing product. My house smells fantastic. Excellent spice combo/ flavors. This will be standard end of tomato season fare!
I found this recipe in a 1943 WWII Ball Blue Book. I made it yesterday and it is fantastic! The yield was 10 + 1/2 pints after simmering and then draining some of the liquid off. I processed it for 20 minutes. The jars are beautiful and worthy of gift giving.
* 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
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