Old-Fashioned Green Tomato Relish

🕒 Prep: 4 hours
🔥 Cook: 30 min
🍽 Serves: 40
★★★★★
Be the First to Review!

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.

Old-Fashioned Green Tomato Relish

This post may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases.

Ingredients for Old-Fashioned Green Tomato Relish

Ingredients for Old-Fashioned Green Tomato Relish

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.

Why This Old-Fashioned Green Tomato Relish Works

Salting the chopped tomatoes, onions, and peppers at the start pulls out a lot of their water. The vegetables shrink a bit and firm up instead of going mushy. After they are rinsed, they still have their shape, but they don’t leak as much liquid into the pot later. That means the relish doesn’t end up watery.

Once the vinegar, sugar, and spices come to a boil, the hot liquid soaks into the salted vegetables. As everything simmers, the tomatoes and peppers soften just enough to lose their raw bite, but they stay in small, clear pieces instead of breaking down. The sugar and vinegar also start to thicken slightly as some steam escapes, so the relish clings to a spoon instead of running off.

During the canning step, the long heat in the jars finishes the cooking very gently. The vegetables settle into the liquid and stay suspended in it. After the jars cool, the relish holds its texture: crisp-tender bits in a thick, tangy-sweet brine that doesn’t separate.

Old-Fashioned Green Tomato Relish Tips & Tricks

  • Use a food processor to chop veggies quickly and evenly.
  • Ensure the jars are completely dry before filling to prevent spoilage.
  • Adjust the sugar to taste if you prefer a less sweet relish.

Mistakes To Avoid

Letting the salted vegetables sit for much less than 4 hours leaves a lot of water still inside the tomatoes, onions, and peppers. Once they hit the hot vinegar and sugar, that extra water leaks out into the pot and thins the relish. The final jars end up with a watery brine and soft, washed-out pieces instead of a thick, chunky relish.

Rinsing the vegetables only lightly after salting can swing the other way. Too much salt left on the pieces pulls out even more moisture during cooking and makes the relish taste harsh and sharp. The texture can feel a bit shriveled instead of crisp-tender.

Boiling the relish too hard or for much longer than 30 minutes cooks the vegetables to the point where they start to break down. The tomatoes and peppers lose their shape and turn mushy, and the liquid gets syrupy and sticky instead of spoonable.

Packing the relish into jars that are not fully hot and sterilized often leads to problems later. The sudden heat from the relish can crack cooler jars, and jars that are not properly sterilized or processed may not seal well, so the relish can spoil in storage instead of keeping its bright color and firm texture.

Equipment Used:

Large mixing bowl, Large pot, Canning jars, Canning rack

Ingredients

  1. 5 lbs green tomatoes, chopped
  2. 3 lbs onions, chopped
  3. 2 1/2 lbs green bell peppers, chopped
  4. 1 1/2 lbs red bell peppers, chopped
  5. 1/2 cup kosher salt
  6. 5 cups apple cider vinegar
  7. 4 cups granulated sugar
  8. 2 tbsp mustard seeds
  9. 1 tbsp celery seeds
  10. 1 tbsp turmeric powder
  11. 1 tbsp ground ginger
  12. 1 tsp black pepper

Step-by-step Instructions

  1. 1. In a large bowl, combine chopped green tomatoes, onions, and bell peppers. Sprinkle with kosher salt, mix well, and let sit for 4 hours.
  2. 2. Drain the vegetables and rinse them thoroughly with cold water to remove excess salt.
  3. 3. In a large pot, combine apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric powder, ground ginger, and black pepper. Bring to a boil.
  4. 4. Add the drained vegetables to the pot and return to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
  5. 5. Meanwhile, prepare canning jars by sterilizing them in boiling water.
  6. 6. Carefully ladle the hot relish into prepared jars, leaving 1/2 inch headspace, seal with lids and process in a boiling water bath for 15 minutes.
  7. 7. Allow the jars to cool completely before storing in a cool, dark place.

Frequently Asked Questions

Can I use ripe tomatoes instead?
It's best to stick with green tomatoes for this recipe, as their firm texture and tartness are key to the relish's flavor profile.
How long will the relish last?
When properly canned and stored in a cool, dark place, the relish can last up to a year.
Can I freeze the relish instead of canning?
Yes, you can freeze it in airtight containers for up to six months, but the texture may change slightly.

Serving Ideas for Old-Fashioned Green Tomato Relish

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.

Ratings and Comments

Your feedback helps other cooks — thank you!

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.