Green Tomato Relish

Photo Credit
The Editors
6 pints
Preparation Method
Print Friendly and PDF

Here’s the perfect solution for early-summer tomato cravings (or for those end-of-season fruits that don’t ripen before the frost). For the prettiest results, use a variety of colorful bell peppers: orange, yellow, purple, red, and green. If you’d like a little heat, add a jalapeno or two.

If you want an endless supply of green tomatoes, learn how to plant tomatoes in your garden.

Check out more recipes for green tomatoes.

24 green tomatoes
4 large white, yellow, or sweet onions
6 medium-large bell peppers, preferably a mix of colors
1-2 jalapeno peppers (optional)
3 tablespoons pickling salt
3 cups granulated sugar
3 tablespoons mixed pickling spices, tied in a cloth
3 cups white distilled vinegar
  1. Finely dice (see Note) the tomatoes, onions, peppers, and jalapenos (if using).
  2. Transfer the vegetables to a large bowl, stir in the pickling salt, and let stand for 1 hour. Drain and discard liquid, then add the sugar, pickling spices, and vinegar. 
  3. Transfer mixture to a 4-quart pot and set it over high heat; bring to a boil. Lower heat to low and gently simmer for 1 hour. Remove the cloth of pickling spices.
  4. Pack the relish into hot, fully sterilized pint jars, leaving a quarter-inch of head space at the top. Tap the jars lightly to remove any air bubbles, then wipe the jar rims with a clean towel. Cover at once with metal lids, and screw on bands. Seal and process for 5 minutes in a boiling-water bath. Cool and store in a cool, dry place. Learn how to properly water-bath can your relish.

Note: If you’re pressed for time, you can pulse the vegetables in a food processor until they’re chopped into 1/4-inch pieces. Dicing the vegetables by hand takes more time, but it makes the relish look extra pretty.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs

No content available.