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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 30 |
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This recipe is a longstanding Canadian late-summer tradition; I have seen similar recipes in very old cookbooks. My mother-in-law taught me to make this back in the summer of 1983, right after my son was born. This is definitely a two-person job; it's a lot of work - but the resulting relish is well worth the effort. She never processes it, but you certainly can if you want - or just store the jars in the fridge. They won't last long; you'll be eating this with everything! :-) Ingredients:
20 ripe beefsteak tomatoes |
8 pears |
8 peaches |
6 large onions |
2 red bell peppers |
4 cups white sugar |
1 quart vinegar |
2 tablespoons pickling salt |
2 tablespoons pickling spices (tied up in a cheesecloth bag) |
Directions:
1. This recipe requires a lot of prep work; I recommend you prepare it with a friend and split the bounty!
2. Have ready a large preserving kettle.
3. Peel tomatoes, seed, and dice; place in kettle.
4. Peel pears, core, and slice 1/4 inch thick; place in kettle.
5. Peel peaches, remove pit, and slice 1/4 inch thick; place in kettle.
6. Peel and finely chop onions; place in kettle.
7. Remove seeds from red peppers and dice; place in kettle.
8. Add all remaining ingredients and bring to a boil; let mixture simmer (NOT a gentle simmer) until it is thick; this will take two to three hours.
9. Stir frequently.
10. Discard spice bag and ladle relish into prepared, hot sterilized canning jars and seal.
11. My mother-in-law never processed this, and neither do I; if you can it in pint jars and want to process it; I recommend a 10-minute boiling water bath.
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