Dilled Green Tomato Relish

1. 1

   Cut off steam end of green tomatoes.

2. 2

   Coarsely chop green tomatoes, celery and bell peppers in food processor.

3. 3

   Combine the water vinegar and pickling salt and bring to a boil, add the chopped vegetables and return just to a boil.

4. 4

   Drain, reserving the liquid and loosely pack vegetables to 6 pint jars.

5. 5

   To each jar add 1 clove of garlic and 1 teaspoon dill seed.

6. 6

   Return the reserved liquid to a boil and pour over vegetables to within 1/2 inch of top of jar; remove any air bubbles with clean knife.

7. 7

   Put on cap, screw band firmly tight.

8. 8

   Process in a water bath canner as recommended for your altitude.

9. 9

   Check lids to make sure of good seal.

10. 10

    Allow relish to sit for 4 weeks before using.

* Per serving · 4 servings · Values may vary.