GREEN TOMATO AND RED ONION RELISH

By gaster16

Ingredients

• 2-1/2 lbs. large unripe (green) tomatoes, cored, cut into 1/4" dice
• 2 red onions (1 lb.) cut into 1/4" dice (about 3 cups)
• 2 red bell peppers, seeded, cut into 1/4" dice (about 2-1/2 cups)
• 1/4 cup plus 1-1/2 teaspoons coarse kosher salt
• 2 cups distilled white vinegar
• 1-2 / cups (packed) golden brown sugar
• 2 garlic cloves, minced
• 1 teaspoon whole coriander seeds
• 3/4 teaspoon whole aniseed

Preparation

Step 1

Combine tomatoes, onions, peppers, and 1/4 cup coarse kosher salt in large glass bowl. Stir to mix. Cover and let stand in cool place at least 12 hours and up to 1 day, stirring occasionally.

Drain tomato mixture in large colander. Rinse with cold water, let drain well, at least 30 minutes. Using hands, squeeze any excess liquid from tomato mixture.

Combine tomato mixture, 1-1/2 teaspoons coarse salt, and next 5 ingredients in large pot. Stir over medium-high heat until sugar dissolves. Bring to a boil. Reduce heat to medium-low, simmer until almost all liquid evaporates, stirring frequently about 1 hour 10 minutes. Remove from heat.

Ladle mixture into 6 hot clean 1/2 pint glass canning jars, leaving 1/2" space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids, apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.