Tomato & Pepper Relish

Use up ripe tomatoes in this relish recipe. But, if like us you have grown cherry tomatoes, expect plenty of chopping! Once you've made this you can put your Bicks relish in the bin forever!

Tomato & Pepper Relish - makes about 2.3kg (5lb)

4lb (1.8kg) Ripe Tomatoes

2lb (900g) Onions

1 tablespoon salt

2 medium sized Peppers (I used red and yellow)

1 tablespoon Mustard Seeds

8oz (225g) White Sugar

16floz (450ml) White Wine Vinegar

Peel and finely chop the tomatoes and onions. Prepare for it to take a little while to get through (especially if you're using cherry tomatoes). Place in a bowl and sprinkle with salt and leave overnight (no longer than 24 hours).

Next day put the tomatoes and onions into a sieve or colander, rinse with cold running water to get rid of the salt and drain well.

De-seed and finely chop the peppers. Mix the peppers with mustard seeds, drained tomatoes and onions in a bowl.

In a deep pan, mix the vinegar and sugar together and heat gently until the sugar has dissolved and then bring to the boil. Add all remaining ingredients to the pan, reduce the heat and simmer for around 10 minutes.

Pour into hot, sterlised jars and seal. Label once cold. It will be ready in around 4 weeks.

This is brilliant with burgers, hot dogs, cheese and cold meats.