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Fresh Tomato Relish

My two grown sons actually eat this as a salad, but that's a bit too hot for me! The recipe's from my late husband's mother, and I haven't varied it over the years. I usually make a batch as soon as the first tomatoes of the season are ready. —Lela Baskins, Windsor, Missouri
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    about 6 pints

Ingredients

  • 2 cups white vinegar
  • 1/2 cup sugar
  • 8 cups chopped tomatoes (about 11 large)
  • 1/2 cup chopped onion
  • 1 medium green pepper, diced
  • 1 celery rib, diced
  • 1/4 cup prepared horseradish
  • 2 tablespoons salt
  • 1 tablespoon mustard seed
  • 1-1/2 teaspoons pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves

Directions

  • In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely.
  • In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon.
Nutrition Facts
2 tablespoons: 9 calories, 0 fat (0 saturated fat), 0 cholesterol, 151mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 0 protein.

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