More uses for green tomatoes—old time relishes

Earlier this week I mentioned my grandmother’s use of green tomatoes, her relish, and  how she would make it by the gallon (if the weather cooperated).

Here is her recipe which can actually be traced to my great-grandmother.

Green Tomato-Celery Relish (from Grammy)

1 peck green tomatoes
1 c. canning salt
2 green peppers (sweet)
3 red peppers (sweet)
3 stalks celery
7 or 8 onions
spices (2 T. mustard seed, 2 T. celery seed, 2 T. powdered horseradish)
2 c. sugar
2 c. vinegar

Grind or chop tomatoes and sprinkle with canning salt.  Let stand overnight under heavy weight.  Next morning, chop or grind onions, celery and peppers.  Add all other ingredients and spices, vinegar and sugar.  Put in jars and seal.    This makes about 6 quarts. 

I have made this in year’s past and I always store the relish in the refrigerator.  It seems like it keeps this way indefinitely.

As I was looking through the family cookbook, I came across this recipe from an old neighbor.  The instructions (or lack thereof) amuse me.  It is a very old recipe as well.

Green Tomato Relish (from Mrs. Brown)

1 peck green tomatoes
6 onions
1 teacup salt

Chop and let stand overnight.  Scald in brine.  Drain.  3 pints vinegar, 2 # sugar, 4 green peppers, 1 t. red pepper, 1 t. ginger, 1 t. cinnamon, 1 t. cloves, 1 t. allspice.  Boil 20 minutes.

Hmmm.  I don’t think I will attempt this one.

Green Tomato on FoodistaGreen Tomato

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