In boston, and maybe elsewhere? there was a kind of green tomato piccalilli that was incredible, though the name escapes me now - i think mrs. thompson's, or just Thompson's, not sure - it looks a dull olive green. I make a good approximation of it - it's more tart than sweet, despite the sugar. You might want to reduce the mustard, but these, in any case, don;t come out yellow, like the mustard relish you can buy.
start the day before
slice
4 pounds of green tomatoes
2 onions
2 bell peppers, red and/or green
couple of cloves of garlic crushed
toss the above with
1/4 cup salt
next day wash and drain the vegetables
Put your jars in a pot covered in water to boil while you go to the next step - i use old jars from jam and stuff, there is no risk of botulism because of the vinegar.
mix the following ingredients and bring to a boil
1 cup brown sugar
1 tsp pepper
1 1/2 tsp dry mustard
1 1/2 tsp cinnamon
1/2 tsp allspice
1 1/4 tsp ground cloves
1/4 cup mustard seed
1 quart vinegar
add the vegetables and bring to a simmer - simmer 15 minutes.
Spoon into hot jars. cover and let them cool, and you'll hear the gratifying "pop" of the lids as the vacuum forms in them and the tops invert. That's it - they last without refrigeration till you open them.
try a quarter of the recipe if you're not sure, and just use them even without canning, in the frige. i believe it makes about four or five jars. That way you can also adapt it - more sugar, less mustard, however you like. These are tart, you won;t find it too sweet i think.
