What's your favorite recipe? I need one with a little bite.

This doesn't have a bite but just add either some serranos or jalapenos to make it a bit hot.
It is very good tasting.

GREEN TOMATO RELISH
1 recipe=5 qts. 4c (approx. 8 med. Green Tomatoes)
4c(approx. 3 onions)
4c(� head of cabbage)
4c(6 med. bell peppers)
6c sugar
1T celery seed
1-1/2 t tumeric
1T mustard seed
4c cider vinegar
2c water

Add � c salt to onion, cabbage, green tomatoes, and green and red peppers and refrigerate over

night. (Red is for color) Using a food processor process these veg. To the consistency of

coarse slaw.

Drain and rinse vegetables. Add to veg the rest of the ingredients and bring to a boil and

simmer 3 min. Using clean sterilized jars add the mixture and seal with lids. (I turn them

upside down while they are hot so the seals will seal under the heat pressure.) When cooled,

turn them right side up and hopefully they will be sealed.

i love that stuff. eat it with almost every meal when we have any.

I used to raid my grandmother's cellar for that stuff. Love me sum with red beans and cornbread.

+1 to that!

There's reasons why I have permanent nerve damage to my hands... and canning is at least 90% of it. There's only so many burns you can take before you develop asbestos hands.

CHOW-CHOW

1 qt. chopped cabbage (about 1 small head)
3 cps. chopped cauliflower (about 1 medium head)
2 cps. chopped green tomatoes (about 4 medium)
2 cps. chopped onion (about 2 medium)
2 cps. chopped sweet green peppers (about 4 small)
1 cp. chopped sweet red pepper (about 2 small)
3 tbsp. salt
1 1/2 cps. sugar
2 tsps. celery seed
2 tsps dry mustard
1 tsp. mustard seed
1 tsp. turmeric
1/2 tsp. ginger
2 1/2 cps. vinegar
Combine chopped vegetables; sprinkle with salt. Let stand 4 to 6 hours in a cool place. Drain well.
Combine vinegar, sugar and spices in a large sauce pot. Simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring to a boil. Pack into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath at 0-1000 ft., 15 min. at 1001-6000 ft. and 20 min. above 6000 ft.. Yield: about 4 pints.
For hot chow-chow, add 4 to 8 chopped jalape�o or cayenne chiles.

PICCALILLI

4 qts. peeled, cored chopped green tomatoes (about 32 medium)
2 qts. chopped cabbage (about 1 large head)
2 cps. chopped sweet green peppers (about 4 small)
1 cp. chopped onion (about 1 medium)
1 1/2 cps. brown sugar
1/2 cp. salt
2 tbsps. mustard seed
1 tbsp. celery seed
1 tbsp. prepared horseradish
4 1/2 cps. vinegar
Sprinkle salt over vegetables and mix thoroughly, let stand 3 to 4 hours. Drain thoroughly. Press to remove free liquid. Add sugar, spices and horseradish to vinegar; simmer 15 minutes. Add vegetables and bring to a boil. Pack hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 7 pints.


DIXIE RELISH

1 qt. chopped cabbage (about 1 small head)
2 cps. chopped onions (about 2 medium)
2 cps. chopped sweet green peppers (about 4 small)
2 cps. chopped sweet red peppers (about 4 small)
1/2 cp. salt
2 qts. cold water
3/4 cps. sugar
3 tbsps. mustard seed
2 tbsps. celery seed
1 qt. vinegar
Dissolve salt in 2 quarts cold water. Pour over chopped vegetables and let stand one hour. Drain. (If too salty drain and rinse again.) Add vegetables, sugar and spices to vinegar; simmer 20 minutes. Bring to a boil. Pack hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 7 half pints.


INDIA RELISH

3 qts. peeled and chopped tomatoes (about 24 medium)
3 cps. chopped celery (about 4 stalks)
2 cps. chopped onions (about 2 medium)
1/4 cp. salt
1 qt. vinegar
3 cps. brown sugar
1/3 cp. mustard seed
2 cps. chopped red peppers (about 2 medium)
1 tsp. cinnamon
3/4 tsp. allspice
3/4 tsp. cloves
Allow the tomatoes, celery, onions and salt to stand for 2 hours. Drain thoroughly. Add remaining ingredients and cook until the mixture is thickened. Fill hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 10 pints.

GREEN TOMATO PICKLES

About 3 qts. Small Green tomatoes, approximately 1" in diameter
2 Garlic cloves per jar
2 qts. water
1 qt. vinegar
1 c. salt
2 chiles per jar (may be cayenne, jalape�o, etc.) Cherry peppers are attractive.
Optional: Dill, celery sticks, carrot sticks, green pepper, onion, etc.
Use small, firm green tomatoes. Pack into sterilized pint or quart jars. Add to each pint jar a bud of garlic (2 for quarts), 1 stalk of celery, a carrot and/or 1 green pepper cut in fourths or onion slices if wanted. Make a brine of the water, vinegar and salt. Boil with the dill, if used, for 5 minutes. Pour the hot brine over the pickles to within 1/2 inch of top of the jar. Put on lid, tighten band firmly. Process in boiling water bath 10 minutes for pints,15 minutes for quarts. These will be ready for use in 4-6 weeks. This amount of liquid fills 6 quarts or 12 pints.

PICKLED PEACHES

8 pounds small, firm-ripe peaches (clingstone varieties are best)
1 gallon cold water mixed with 2 tablespoons each pickling salt and white vinegar2 tablespoons whole cloves (about)

Basic Pickling Syrup

1 quart white vinegar
1 quart water
3 pounds sugar
4 sticks cinnamon, broken
2 tbsps. crushed whole cloves
1 tbsp. fresh ginger
Whole cloves
Peel peaches, then dip in water-salt-vinegar mixture to prevent discoloration; leave whole or halve but do not remove pits. Stud each peach with 2 cloves. Place syrup ingredients, with spices in cheesecloth bag, in a large enamel or stainless-steel kettle and bring to a boil. Add peaches, a few at a time, and simmer, uncovered, 5-7 minutes until barely tender. Remove peaches with a slotted spoon and set aside while cooking the rest.
When all are cooked, bring syrup to a boil and pour over peaches; cover and let stand overnight (this plumps peaches and gives them better flavor).
Next day, wash and sterilize 10 (1-pint) jars and their closures. At the same time, drain syrup from peaches and bring to a boil; discard spice bag. Pack peaches into hot jars, then pour in boiling syrup, filling to within 1/4-inch of the top. Wipe rims, and seal. Process in a hot water bath 10 minutes. Remove jars from bath and secure seals if necessary. Cool, check seals, label, and store in a cool, dark, dry place 4-6 weeks before serving.
Yield: 10 pints (64 servings)

Bumping this for the pickled green tomatoes.