Uncle D's Sweet Piccalilli (Green Tomato Relish)

Name: Uncle D's Sweet Piccalilli (Green Tomato Relish)
Total time: 80
Yield: 48
Ingredients: 8 4-ounce canning jars with lids and rings; 3 cups apple cider vinegar; 3 cups white sugar; 2 tablespoons salt; 1 tablespoon mustard seed; 1 tablespoon dried basil; 6 cups seeded and finely chopped green tomatoes; 2 cups finely chopped red bell peppers; 2 cups finely chopped red onion; 2 cups finely chopped Granny Smith apples

Recipe by Dave Hagan from allrecipes.com

Condiment 1 Hr. 20 Mins.

Ingredients

48 servings

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8 4-ounce canning jars with lids and rings
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3 cups apple cider vinegar
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3 cups white sugar
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2 tablespoons salt
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1 tablespoon mustard seed

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1 tablespoon dried basil
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6 cups seeded and finely chopped green tomatoes
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2 cups finely chopped red bell peppers
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2 cups finely chopped red onion
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2 cups finely chopped Granny Smith apples

Instructions

Immerse the canning jars in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
Combine vinegar, sugar, salt, mustard seed, and basil in a large pot; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes. Stir green tomatoes, bell peppers, onion, and apples into vinegar mixture; boil vigorously, stirring occasionally, until vegetables have softened and relish flavors have blended, 15 to 20 minutes.
Pack relish into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars into boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for about 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Store the jars in a cool, dark area.