Ripe Tomato Relish

Makes about 12 Pints



1 gallon peeled and chopped ripe tomatoes (with juice)

1 gallon chopped cabbage

6 pounds sweet yellow onions (Vidalias in season now)

1/2 cup salt

2 pounds sugar

1 quart apple cider vinegar

2 tablespoons ground turmeric

3 tablespoons dry mustard

2 tablespoons ground cloves

2 tablespoons ground cinnamon

2 tablespoons celery seeds

2 tablespoons ground ginger



Combine the chopped tomatoes, cabbage and onions. Pour salt over the vegetables. Let stand for two hours. Pour off all the juices. Add sugar and vinegar to the vegetables. Combine all the spices and pour over vegetable-vinegar mixture. Cook in a big pot over medium heat for 30 minutes, stirring constantly. Pour mixture into jars prepared for canning and sea.

 

This whole process takes a few hours, so plan to settle in and make it an event. When my friends, who shared the recipe with me, make this, they take a day and share the peeling, chopping and stirring jobs. Crank up the radio and enjoy the whole experience. . . then enjoy giving as gifts or eating the rest of the year. It truly is an excellent recipe.  



This recipe is shared July 7-11, 2014

on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,

AM 1450 WDXR, and AM 1320 WNGO.

Ro's recipes are sponsored by Banks Market

on Lone Oak Road in Paducah, KY.

Check out more recipes online at: www.banksmarket.com