Okay. The relish I made basically the same way as I did the sweet pickles.
This is just a rough idea of measurements to go by, you may need to add more liquid depending on your tastes. You can either reserve up to a cup of the first strained liquid to add back, or just add a bit more vinegar if it's too thick for you.
Coarsely chop-
6 cups green tomatoes
2 cups sweet peppers
2 cups onions
Strain and transfer to a large pot.
Add-Two Tablespoons pickling salt, cover with water, and let sit for about an hour.
Strain again and transfer back to rinsed pot.
Add-
Two cups sugar
One and a 1/2 cups white vinegar
One Tablespoon celery seeds
One Tablespoon dry mustard or mustard seeds, (seeds are best for this one).
Heat to boil and simmer over low heat 5 minutes, stirring frequently.
Can as usual, except that I like to add a splash of lime juice before I add the lids. About a teaspoon per pint will do. Lemon juice works fine as a substitute, if necessary.
You can leave out the soaking step if you wish and just add a pinch of salt before you add the lids, as well; I just like to soak anything that's pickled!
