Got a bountiful harvest of green tomatoes and wondering what to do with them? Look no further than this vibrant green tomato relish recipe!
Green tomato relish is a sensational way to use your summer produce. It is also a game-changer for everyday dishes.
It’s not just a condiment. This relish is the star of the show.
Sweet, tangy, and downright delicious, it can elevate hot dogs, sandwiches, burgers, biscuits, and more.
Excited? Make green tomato relish today!
Green Tomato Relish
This green tomato relish is a refreshing mix of green tomatoes, onions, and bell peppers.
Pickle the veggies in salt, sugar, vinegar, and spices. Every bite has a beautiful blend of sweet, salty, and sour.
It is perfect with sandwiches, potatoes, cheese, and other entrées.
One batch makes up to 12 jars. But do not worry! You have a whole year to consume them.
It makes a great gift, too. But trust me, you’ll want a steady supply of this relish at home.
Ingredients
- Vegetables: You will need large green tomatoes, onions, and bell peppers. Any color of onions and bell peppers will work.
- I like to use a combination for a nice color contrast.
- Sugar: I use white granulated sugar so it won’t alter the color of the pickling liquid. You can also use brown sugar if you like a deep sweetness to your relish.
- Salt: Use either pickling or canning salt for the best results. Producers create these salts specifically for pickling and relish recipes.
- Vinegar: I use apple cider vinegar, but regular white vinegar is okay, too.
- Celery Seed and Mustard Seed: To add flavor to the pickling liquid.
Apart from these ingredients, you’ll also need:
- Food processor
- Colander
- Cheesecloth
- Large bowl
- Stockpot
- 12 (1-pint) or 6 (1-quart) sterilized glass jars with lids
How to Make Green Tomato Relish
1. Finely chop the vegetables.
You can use a food processor here. In fact, I recommend it. You will need a LOT of tomatoes, onions, and bell peppers for this recipe.
But process the vegetables in batches. You want to get a nice even dice on all of them.
Drain the vegetables in a colander lined with cheesecloth for 1 hour.
2. Cook the relish.
Add the vegetable mix, sugar, vinegar, and seasonings to a stock pot. Cook over high heat and bring to a boil.
Reduce the heat to low and simmer for 5 minutes, stirring regularly. Remove from heat.
3. Jar the relish.
Transfer the relish into sterilized jars and fill them to the top. Use a fork or knife to pop any air bubbles. Securely fasten the lids.
4. Process the jars in a water bath.
This will help seal the jars.
Place a rack in a large stockpot and fill it halfway with boiling water. Place the jars into the pot, giving them 2 inches of space in between.
Cover the jars with 2 inches of water. Add more boiling water if needed.
Bring the water to a full boil. Cover the stockpot and cook for 30 minutes.
5. Cool, store, and enjoy!
Remove the jars from the pot, place them on a clothed surface, and let them cool. To ensure the seals are tight, press the lids with your finger.
The lids should not move at all.
Store green tomato relish for up to 1 year.
Tips & Tricks
- Use unripe green tomatoes. This recipe uses up the last of the season’s crop!
- Chop the vegetables separately. This will give them an even dice.
- Adjust the flavor agents to taste. If you want it sweeter, add more sugar. If you want it more acidic, add more vinegar. You get the gist.
- Cut the recipe in half, if desired. One recipe makes 12 (1-pint) jars. If you do not need that much, cut the measurements in half.
- Sterilize and dry the jars and lids before use. Good food is no good if it’s contaminated! I’ve included instructions in the recipe card.
- Wait a day before serving. The relish will taste better if it has time to set!
- If your jar didn’t seal, eat the relish right away. Store the unsealed jar in the fridge and consume the relish within 1 month.
- Variations:
- Vinegar: Use white vinegar instead of apple cider.
- Sugar: White or brown works. Brown sugar adds a nice, earthy sweetness to the relish.
- Salt: Use pickling salt, canning salt, sea salt, kosher salt – whatever is available. Just not table salt!
- Spices: Add ground cloves, nutmeg, and allspice for spiced relish.
How to Serve Green Relish
Green tomato relish has a sweet, tangy, and refreshing flavor. This makes it a versatile accompaniment to a handful of dishes.
- Hot dogs: No explanation needed.
- Hamburgers and Sandwiches: The relish will balance out the umami-ness with its refreshing tang.
- Cornbread or Biscuits: Add a spoonful of green tomato relish for the perfect Southern snack.
- Grilled Chicken or Pork Chops: for a vegetable component to your meaty meal. It also adds a nice zip.
- Pasta Salad: Toss it into this pasta salad for extra tanginess and sweetness.
Storage Tips
This recipe makes up to 12 jars of green tomato relish, making them great for gifting.
But feel free to keep them all to yourself. Because the relish will stay fresh for over a year!
Here’s how to properly store green tomato relish.
- At room temperature:
- Store the jars in a cupboard to keep them away from sunlight. Unopened, the relish will keep well for up to 1 year.
- Once opened, store it in the fridge. It will stay fresh for 1 month.
- In the fridge:
- You can also refrigerate unopened relish jars in the fridge. They will keep well in there for 18 months. Consume within 1 month once opened.
The Best Green Tomato Relish (Easy Recipe)
192
servings20
minutes35
minutes32
kcalThis green tomato relish tastes yummy on everything! It is the perfect condiment for hot dogs, burgers, pork chops, and more. Best part? It’s easy to make!
Ingredients
24 large green tomatoes
12 large onions
3 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
5 cups granulated sugar
2 cups apple cider vinegar
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon pickling or canning salt
- Tools:
Food processor
Colander
Cheesecloth
Large bowl
Stockpot
*12 (1-pint) or 6 (1-quart) sterilized glass jars with lids
Instructions
- Grind tomatoes, onions, and bell peppers in a food processor in separate batches. Line a colander with cheesecloth and set it in a large bowl. Pour the ground vegetables into the lined colander and drain for 1 hour.
- Mix drained vegetable mixture, sugar, vinegar, celery seed, mustard seed, and salt in a large stockpot over high heat and bring it to a boil. Bring the heat down to low. Simmer for 5 minutes, stirring regularly.
- Place the relish in sterilized glass jars, filling them to the top, and cover tightly. Ensure there are no air pockets throughout.
- Place a rack in a large stockpot and fill it halfway with water; bring to a boil. Lower the jars into the pot, allowing 2 inches of space in between. The jars should be covered by 2 inches of water. Add more boiling water if needed.
- Bring the water to a full boil. Cover the stockpot and cook for 30 minutes.
- Remove the jars from the pot, place them on a clothed surface, and let them cool. To ensure the seal is tight, press the lids with your finger. The lid should not move at all. Store green tomato relish for up to 1 year.
- How to Sterilize Mason Jars
- Clean the jars and lids thoroughly with soap and water.
- Preheat the oven to 110 degrees Fahrenheit. Place mason jars upright on a baking dish. Place them in the oven for 15 minutes or until dry.
- Meanwhile, boil the lids for 5 minutes. Set them on a wire rack to air dry.
