Tangy Tomatillo Relish

Gather

Ingredients

• 12 cups chopped tomatillos
• 3 cups finely chopped jicama
• 3 cups chopped onion
• 6 cups chopped plum-type tomatoes
• 1½ cups chopped green bell pepper
• 1½ cups chopped red bell pepper
• 1½ cups chopped yellow bell pepper
• 1 cup canning salt
• 2 quarts water
• 6 tablespoons whole mixed pickling spice
• 1 tablespoon crushed red pepper flakes (optional)
• 6 cups sugar
• 6½ cups cider vinegar (5%)

Preserve

Instructions

1. 01

   Keep 6 to 7 pint jars hot and prepare the lids. Remove tomatillo husks; peel the jicama and onion; wash, trim, and chop every vegetable.

2. 02

   Place all measured vegetables in a large pot. Dissolve 1 cup canning salt in 2 quarts water, pour it over them, boil, and simmer 5 minutes.

3. 03

   Drain through a cheesecloth-lined strainer until dripping stops, about 15 to 20 minutes.

4. 04

   Tie the pickling spice and optional red-pepper flakes in a double layer of clean cheesecloth.

5. 05

   Bring 6 cups sugar, 6 1/2 cups 5% cider vinegar, and the spice bag to a boil. Add the vegetables, return to boiling, then simmer uncovered 30 minutes.

6. 06

   Discard the spice bag. Fill hot pint jars with 1/2-inch headspace, release bubbles, and apply the lids.

7. 07

   Process pints in a boiling-water canner for 15 minutes at 0–1,000 feet, increasing the process time for higher elevations.
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