This lovely salad represented the last few tomatoes of the season and they were very good. Unfortunately I have nothing left to ripen since most of my green tomatoes went to a relish recipe last week (see below), and the few I did keep developed spots quickly and were consigned to compost. Such is life!
1 – red bell pepper, seeded
1 – tablespoon + 2 teaspoons yellow mustard seed
1 – tablespoon celery seed
2 – cups cider vinegar
2 – cups granulated sugar
1 tablespoon + 2 teaspoons kosher saltChop the tomatoes and peppers very finely. Either by hand or in small batches in a food processor. I diced up all my veggies only because I like a chunkier relish. Put the chopped vegetables in a large pot (heavy bottom non reactive pot) add the mustard seed, celery seed, vinegar, kosher salt and sugar. Stir well and bring to a simmer over medium heat. Cook stirring often and skimming as needed. ( I did not have to skim off anything) Simmer until the relish/chow chow cooks down and thickens into a relish, about 2 hours. Turn into hot sterilized jars and process in a hot water bath.