Golly geeze this stuff is good. My family can almost eat a pint in one sitting. We love it that much. And, the other day we only made one batch, which is about 6 pints. That doesn’t last long especially when you split it up between several families. So, I am teaching my neighbor through the woods how to make it today. And, I am making me another batch as we go along. Wanna make it with us? Here is how:
12 Large ripe tomatoes (peeled and diced)
6 large onions
6 bell peppers ( 3 green, 3 red)
3 TBSP salt
1 1/2 cups cider vinegar
2 cups sugar
*3 hot peppers if you like yours with a little kick
Chop up your onions and pepper into small pieces ( I use the food processor…Hamilton Beach if you are listening, I DESPARATELY need a new one) and mix in with the tomatoes. Add all the other ingredients, place in large stock pot and cook on med heat for 1 1/2 hours, stirring occasionally to keep from burning. You can cook it down as much as you like. Some people like it a little soupier, some like it thicker.
Now, if you want to can yours you will need some small jars. You can use either pint size or jelly size. I use pints. Make sure your jars are clean. I run mine through the dishwasher, making sure to use the heat cycle so they will be hot when I go to fill them. Place the lids in a pot with water and boil them so they are sterilized and hot for sealing the jars. After you have your relish to the consistency that you want just fill your jars while the relish is hot (yep, everything needs to be hot). Put your lids on and after a bit you will hear your lids popping, meaning they are sealing. Once you open a jar be sure to store it in the refrigerator.