Welcome to a delightful journey of transforming those firm, green tomatoes into a tangy, sweet relish that adds a burst of flavor to any dish. This Old-Fashioned Green Tomato Relish is a perfect way to use up those end-of-season tomatoes that didn't quite ripen, turning them into a pantry staple packed with tradition and zest.
Green tomatoes are the star of this relish, offering a firm texture and a tart flavor that mellows into something wonderfully unique when cooked. Onions add a subtle sweetness and depth, balancing the tanginess of the tomatoes. Green bell peppers provide a fresh, crisp texture, while red bell peppers bring a hint of sweetness and color contrast. Kosher salt is used to draw out excess moisture from the vegetables, ensuring a concentrated flavor. Apple cider vinegar adds acidity and tang, acting as a preservative. Granulated sugar balances the acidity and adds a touch of sweetness. Mustard seeds and celery seeds infuse the relish with aromatic warmth. Turmeric powder lends color and a slight earthy taste. Ground ginger adds a spicy zing, and black pepper provides a subtle heat.
This green tomato relish shines when served alongside grilled meats, particularly pork or chicken. It's also a fantastic topping for burgers and hot dogs, adding a unique twist to classic comfort foods. For something different, try it with a cheese platter to enhance the flavors of sharp cheddars or creamy bries.
Start by chopping your green tomatoes, onions, and bell peppers. Aim for a uniform size to ensure even cooking. Once chopped, toss these vibrant veggies in a large bowl and sprinkle with kosher salt. Mix it all together thoroughly. Let this sit for about 4 hours, allowing the salt to draw out moisture, intensifying the flavors.
After the wait, drain the vegetables and give them a good rinse under cold water to wash off the excess salt. This step is crucial to avoid an overly salty relish. Now, in a large pot, combine apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric powder, ground ginger, and black pepper. Bring this mixture to a boil, stirring occasionally to dissolve the sugar completely.
Once your vinegar mixture is boiling, add the drained vegetables. Bring it back to a boil, then reduce the heat and let it simmer for about 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
While the relish simmers, prepare your canning jars by sterilizing them in boiling water. This step is non-negotiable for safe, long-term storage. Carefully ladle the hot relish into the prepared jars, leaving about 1/2 inch of headspace. Seal them with lids and process in a boiling water bath for 15 minutes to ensure a proper seal.
Finally, let the jars cool completely before storing them in a cool, dark place. Patience is key here, as the flavors will meld and improve over time.
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