Whether you’re waiting for your crop to ripen or a frost is looming before those beauties turn red, green tomatoes get the starring role here. This recipe came to us in 1980 from Elsie Tinker, another of our “Great New England Cooks.” “It’s the most popular relish I make,” she told us. “It’s made with no seasoning whatsoever.”
Chop green tomatoes. Add salt and let stand overnight. Drain ripe tomatoes and add remaining ingredients. Cook about 30 minutes. Spoon into hot sterilized 8-ounce canning jars (leaving headspace) and seal.