Table of Contents
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
I’ve made this relish more times than I can count, whether it’s for stocking the pantry or handing out jars as homemade gifts around the holidays. Once you understand the basic method, this recipe becomes something you’ll look forward to making every single fall.
Ingredients With Exact Amount
This relish comes together with simple, humble ingredients, most of which you can pull straight from your garden or grocery store produce aisle. This recipe yields about 6 pint jars, perfect for keeping some and giving some away.
Main Ingredients
You’ll need 4 pounds of green tomatoes, cored and roughly chopped, along with 4 cups of finely chopped yellow onion. Add 2 cups of chopped green bell pepper and 1 cup of chopped red bell pepper for a bit of color and sweetness. You’ll also need 3 tablespoons of pickling or kosher salt, 2 cups of granulated sugar, and 3 cups of apple cider vinegar. Round it out with 2 tablespoons of mustard seed, 1 tablespoon of celery seed, and half a teaspoon of ground turmeric for color. This combination gives you that classic sweet and sour relish flavor with just the right amount of spice running through it.
Optional Add-Ins
A quarter cup of golden raisins adds a lovely natural sweetness if you want to soften the tang slightly. A teaspoon of crushed red pepper flakes brings a gentle heat that pairs surprisingly well with the tomato and vinegar base. Some cooks also like adding a chopped apple or two for extra body and a subtle fruity note that rounds out the overall flavor.
Step by Step Recipe Method
This method walks you through the full process, from prepping your vegetables to safely canning the finished relish. Take your time with the draining step in particular, since skipping it can leave you with a relish that’s too watery.
Step 1: Chop the Vegetables
Wash your green tomatoes thoroughly, then core them and cut into rough chunks before running them through a food processor until they reach a relish-like texture. Do the same with your onions and bell peppers, processing each vegetable separately so you have better control over the final consistency. Combine everything together in a large bowl once each vegetable has been processed.
Step 2: Salt and Drain the Vegetables
Sprinkle the salt evenly over the chopped vegetable mixture and stir well to combine everything thoroughly. Transfer the mixture to a colander lined with cheesecloth set over a large bowl or your sink, then let it sit for at least 1 hour, or up to overnight in the refrigerator. This draining step pulls out excess water from the vegetables, which keeps your finished relish from turning out too thin or soupy.
Step 3: Build the Pickling Liquid
In a large pot, combine the sugar, apple cider vinegar, mustard seed, celery seed, and turmeric, stirring until the sugar dissolves completely. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer for about 5 minutes to let the spices infuse into the liquid. This creates the tangy, aromatic base that will coat and flavor all your drained vegetables.
Step 4: Combine and Simmer
Add your drained vegetable mixture into the pot with the pickling liquid, stirring well to combine everything evenly. Bring the mixture back to a boil, then reduce the heat and simmer uncovered for 20 to 30 minutes, stirring occasionally to prevent sticking on the bottom of the pot. The relish is ready once it thickens slightly and the vegetables turn tender but still hold a bit of texture.
Step 5: Fill and Process the Jars
While your relish simmers, sterilize your canning jars and lids according to standard canning practices, keeping them hot until you’re ready to fill them. Ladle the hot relish into the jars, leaving about half an inch of headspace at the top, and remove any air bubbles with a clean utensil. Wipe the rims clean, apply the lids, and process the jars in a boiling water bath for 10 minutes for half-pint or pint jars.
Step 6: Cool and Store
Carefully remove the jars from the water bath using canning tongs and place them on a towel-lined counter, making sure they aren’t touching each other. Let the jars cool completely undisturbed for 12 to 24 hours, then check that each lid has sealed properly by pressing down in the center. Properly sealed jars can be stored in a cool, dark pantry for up to a year, while any unsealed jars should go straight into the refrigerator for immediate use.
Variations in the Recipe
Once you’ve made the classic version, this relish is easy to adjust based on what you have on hand or what flavor direction you’re craving. Each of these variations keeps the core sweet and tangy balance while shifting the character slightly.
Spicy Green Tomato Relish
For those who love a bit of heat, add 2 to 3 chopped jalapeños along with the bell peppers during the chopping stage. You can also stir in a teaspoon of crushed red pepper flakes directly into the pickling liquid for an extra kick throughout. This version pairs especially well with grilled meats or as a topping for tacos and hot dogs.
Apple and Green Tomato Relish
Adding chopped apples brings a natural sweetness and softer texture that balances beautifully with the tartness of green tomatoes. Use about 2 cups of peeled, chopped apples added in alongside the onions and peppers, which will break down slightly during the simmering process. This variation works wonderfully as a topping for roasted pork or a simple charcuterie board.
No Sugar Green Tomato Relish
If you’d rather skip the refined sugar entirely, rely on the natural sweetness of bell peppers and a chopped apple or two to carry the flavor instead. Reduce the vinegar slightly less than usual since sugar typically balances some of that sharpness, and taste as you go to find your preferred balance. This version has a slightly more savory, tangy profile compared to the classic sweet relish.
Mistakes to Avoid
Even a forgiving recipe like this one has a few common pitfalls that can affect texture, flavor, or safety. Keep these in mind as you work through the process.
Skipping the Salting and Draining Step
Skipping the salting and draining stage is one of the most common mistakes, and it almost always results in a watery, overly thin relish. Green tomatoes hold a surprising amount of moisture, and that salt draws it out before cooking begins. Always give the vegetables their full draining time, even if it feels like an extra step you’re tempted to rush through.
Not Following Safe Canning Ratios
If you plan to can this relish for shelf storage, it’s important not to reduce the vinegar or increase the proportion of low-acid vegetables like onions and peppers beyond what the recipe calls for. Doing so can affect the acidity level needed for safe, shelf-stable canning. If you’re ever unsure, stick closely to tested ratios from a trusted source, or simply store the relish in the refrigerator instead of canning it.
Overcooking the Vegetables
Simmering the relish for too long can turn your vegetables mushy and cause the mixture to lose that pleasant, slightly chunky texture that makes green tomato relish so satisfying. Keep an eye on the pot during the final simmering stage, checking at the 20 minute mark rather than waiting until closer to 30. The vegetables should be tender but still hold their shape, not falling apart completely.
Conclusion
Green tomato relish is proof that a garden surprise, like a frost arriving before your tomatoes ripen, doesn’t have to go to waste. With a bit of chopping, draining, and simmering, you end up with jars of something tangy and delicious that will last you well into the winter months. Once you make a batch, don’t be surprised if it becomes a fall tradition you look forward to every single year.
FAQs
Can I use ripe tomatoes instead of green ones?
This recipe is specifically designed around the firm texture and tartness of unripe green tomatoes, so ripe tomatoes will produce a much softer, wetter relish with a different flavor profile. If you only have ripe tomatoes on hand, look for a recipe designed specifically for them instead.
How long does green tomato relish last?
Properly canned and sealed jars can be stored in a cool, dark pantry for up to a year. Once opened, keep the jar refrigerated and use it within about 4 weeks for the best flavor and quality.
Do I need to peel the green tomatoes first?
No, peeling isn’t necessary for this recipe, though you should always core the tomatoes to remove the tough area around the stem. The skin softens nicely during the simmering process and doesn’t affect the texture in any noticeable way.
Can I freeze this relish instead of canning it?
Yes, if you’d rather skip the canning process entirely, this relish freezes well in airtight containers or freezer bags for up to 8 weeks. Just leave a little room in the container for expansion, and thaw it in the refrigerator before using.