Love it! I'm a Great Grandfather to 4 kids, (14,12,10, & 7), and I try to teach them new things from time-to-time.... It's not easy, lol. I was going to try a "relish day" this fall .. 2024. I have my own gardens for the ingredients. I will definitely try your recipe, if I can get the kids away from the internet. Thanks again.
I make a similar recipe in large quantity every 10 years and preserve in Mason Jars. It is very good to start however It does get much better with age. In addition to all your ingredients, I include: Celery, Green Pepper, Cinnamon, and Nutmeg. My recipe comes from Scotland, and has been in our family for many generations. Thank you for sharing your recipe, great video and greetings from North Michigan, USA.
Nice list of extra spices/flavors. I'm of Irish decent, and am not sure if these extra flavors that were recommend by a Scotsman would be okay, but I still love your kilts. New Brunswick, Canada
3 yrs ago....but hey, I'm doing this but with 3kg of ripe tomatoes i must use. Thanks, i COULD smell the delicious aromas here in outback qld Australia.
you probably dont give a shit but if you guys are bored like me atm you can stream all the new movies on InstaFlixxer. Been watching with my gf these days =)
I can only assume this video was a trolling experiment. The end result was absolute CRAP! This came out unbelievably sweet and vinegary at the same time. And mind you that I most likely used less than those 1 + 1/4 vinegar in the recipe, and used only about 80% of a cup of sugar (so definitely less than what was recommended here). Really wayyyyyyy off... nothing remotely like any tomato relishes I've ever tasted. What I'm planning to do with this inedible thing now is to freeze it and use probably around 1/4 of it as the seasoning for another full recipe (minus the sugar and vinegar). Also, I can't be 100% sure (because the vinegar and sugar dominated the whole thing so much that it's hard to say), but I think the cloves are totally unnecessary: during the cooking they release a foul smell and by the end of the cooking you can't really taste any traces of it.
Love it! I'm a Great Grandfather to 4 kids, (14,12,10, & 7), and I try to teach them new things from time-to-time.... It's not easy, lol. I was going to try a "relish day" this fall .. 2024. I have my own gardens for the ingredients. I will definitely try your recipe, if I can get the kids away from the internet. Thanks again.
You are a gem 💎
I make a similar recipe in large quantity every 10 years and preserve in Mason Jars. It is very good to start however It does get much better with age. In addition to all your ingredients, I include: Celery, Green Pepper, Cinnamon, and Nutmeg. My recipe comes from Scotland, and has been in our family for many generations. Thank you for sharing your recipe, great video and greetings from North Michigan, USA.
Nice list of extra spices/flavors. I'm of Irish decent, and am not sure if these extra flavors that were recommend by a Scotsman would be okay, but I still love your kilts. New Brunswick, Canada
So you store them for how long? 10yrs?
3 yrs ago....but hey, I'm doing this but with 3kg of ripe tomatoes i must use.
Thanks, i COULD smell the delicious aromas here in outback qld Australia.
Never heard of this until I heard a video used it. Sounds yummy
This was so good.
It's a great recipe. Today I made it & it came very nicely.
Thank you so much for the recipe.👍
Awesome just like this recipe….
Cool
Awesome👍
you probably dont give a shit but if you guys are bored like me atm you can stream all the new movies on InstaFlixxer. Been watching with my gf these days =)
@Carlos Colton Yup, I've been using InstaFlixxer for years myself :D
Delicious 🤤
Thank you
Yumm. PS: The liquid will reduce quicker with the pot lid OFF.
Mmmm
Never heard of brown onion
I think he was a tad color-blind. ..lol
No garlic?
And now u gotta try and fish out the cloves
Tomato Relish.
Relish. Of the tomato.
I can only assume this video was a trolling experiment. The end result was absolute CRAP! This came out unbelievably sweet and vinegary at the same time. And mind you that I most likely used less than those 1 + 1/4 vinegar in the recipe, and used only about 80% of a cup of sugar (so definitely less than what was recommended here). Really wayyyyyyy off... nothing remotely like any tomato relishes I've ever tasted.
What I'm planning to do with this inedible thing now is to freeze it and use probably around 1/4 of it as the seasoning for another full recipe (minus the sugar and vinegar). Also, I can't be 100% sure (because the vinegar and sugar dominated the whole thing so much that it's hard to say), but I think the cloves are totally unnecessary: during the cooking they release a foul smell and by the end of the cooking you can't really taste any traces of it.
Canned
Yr knife is blunt