Reviewed: Apr. 8, 2013

My mother also made this for years. Now that she has passed I make it and distribute some of it to my brothers. The recipe is made to use up whats left in the garden at the end of the growing season. I add about 6 to 8 cups of ground cabbage also. I triple the recipe keeping the onion about the same amount as this recipe shows. I don't like using a food processor it works to well. I like it not so finely ground up. But I like it finer then store bought pickle relish though. If it is to fine you lose alot when draining the water off it. I use a blender. You add water with vegetables about half and half. Works well. You don't have to be exact on your vegetable mix ratio. But keep the syrup ingredients ratio pretty close to the measurements given. Make sure your juice saturates the vegetable mixture top when in the jars. You need warm wet paper towels to keep jar rims clean of the sticky juice. If the rim is sticky it will not stay sealed for years but a month or maybe less. So check lids repeatedly before storing. I use it in potato salad, egg salad, tuna salad, on hot dogs. Macaroni salad and in deviled eggs. Even people who said they don't like pickle relish love this. I think it's originally called chow chow many years ago. Good stuff!

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Reviewer:

kathyp

Cooking Level: Expert

Home Town: Lancaster, Ohio, USA

Reviewed: Dec. 24, 2012

Wonderful recipe! Perfect green tomato relish - more better than you can buy at the grocery store!

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Reviewer:

boxerlover

Reviewed: Nov. 1, 2012

Absolutely wonderful. What a great way to use the end of season tomatoes.

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Reviewer:

gnewton

Reviewed: Nov. 1, 2012

I tried this recipe for the first time today, it is fabulous, great flavor and very easy to make. I did use red, yellow and orange bell peppers for color and also used a combination of yellow and red onions. I will definitely be using this recipe again.

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Reviewer:

C Anselment

Reviewed: Oct. 17, 2012

I made this exactly as the recipe was written. One word: Amazing!! Great way to use up all the small green tomatoes at the end of the season. I'm making this again tomorrow. I plan on adding jalapenos and carrots. This recipe is a keeper

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Reviewer:

gmlawson

Home Town: Belton, Missouri, USA

Reviewed: Oct. 14, 2012

I just made this recipe this afternoon. It came out great. Next time I may use Splenda granulated instead of sugar, because my husband is a diabetic. I never heard of this relish, until a friend told me about this recipe she liked so much.

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Reviewer:

UKfan

Cooking Level: Expert

Home Town: Revere, Massachusetts, USA

Living In: Sadieville, Kentucky, USA

Reviewed: Oct. 12, 2012

I LOVED this recipe. Plan to share with family and friends over the holiday season. Thanks for sharing this wonderful recipe.

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Reviewer:

J&Bforever

Reviewed: Sep. 14, 2012

I have been searching for a relish recipe like my Mom used to make and this is it! Delicious!!!!!!

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Reviewer:

Louise

Reviewed: Sep. 1, 2012

Really Great

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Reviewer:

jaysss

Reviewed: Sep. 1, 2012

My 92 year old neighbor gave me a jar of this what he called his "hot dog relish". Occassionally he'd ask me if I had tried it yet. Well, I finally did and WOW!Yesterday, we put up 6 jars just for me. I had never had any relish except the store bought pickle relish. The color of this is lovely, yellowy green with little dots of red. I love this relish. Oh, and we hot packed it after a 30 minute boil longer boil than called for in this recipe, didn't water bath it. NOTHING will be able to grow in all that acid, lol. He's 92 and healthy.

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