Green Tomato Relish


  • 4 lbs. green tomatoes
  • 1 ½ lbs. sweet onions
  • 1/3 cup kosher salt
  • 1 ½ cups cider vinegar
  • 1 ½ cups white vinegar
  • ¼ cup demerrara sugar
  • 3 red peppers (Sheppard)
  • 3 chili peppers
  • 4 cloves garlic
  • 1 tbs. Kozlik's Oriental mustard powder
  • 1 tbs. Kozlik's brown mustard seed
  • 1 tbs. Kozlik's yellow mustard seed
  • 1 tbs. Kozlik's oriental mustard seed
  • 2 tsp. salt
  • 1 tbs. whole cloves
  • 1 tbs. ground ginger
  • 1 tsp. celery seeds
  • 1 stick cinnamon crushed

Medium chop the tomatoes and the onions and mix with the kosher salt. Refrigerate for 12 hours, then rinse in cold water and set aside.

Tie the cloves, ginger, celery seed and cinnamon in a moist cheesecloth.

Thin slice the chili pepper, chop the red pepper and garlic.

In a Dutch oven over medium heat bring to the boil the cider vinegar and the sugar, stirring until the sugar is dissolved. Stir in the peppers, garlic, dry mustard, mustard seed and 2 tsp. salt. Add the rinsed tomato and onion mixture and stir together well. Add the cheesecloth pouch. Bring to the boil then simmer over low heat until the tomatoes turn translucent, about ½ hour, then can.