Bill's friend Leslie Jackson gave him this recipe years ago. She got it from her mother in Baton Rouge. The relish makes a nice garnish for white beans or any kind of bean soup, and Bill has lately discovered it's also a splendid sauce for fried fish fillets and grilled meats. Prep: 30 minutes; Cook: 30 minutes.
2 cups cider vinegar
1 cup sugar
1 1/2 teaspoons whole allspice
1 1/2 teaspoons celery seeds
2 to 3 bay leaves
2 large red bell peppers, chopped
2 yellow onions, chopped
5 pounds green tomatoes, washed, peeled, and chopped
How to Make It
Bring vinegar to a boil in a large nonstick pot over medium-high heat. Add sugar; stir until dissolved. Add allspice and next 4 ingredients. Return to a boil; cook 15 minutes. Add tomato, return to a boil, and cook 15 minutes more. Remove bay leaves. Refrigerate in an airtight container up to several weeks.
Seasoned in the South: Recipes from Crook's Corner and from Home; Crook's Corner, Chapel Hill, North Carolina