Green Tomato Relish

Peggy Givens


We are coming to the end of summer and I was looking for something to make with all the green tomatoes, when I found this recipe. It's very tasty on burgers and hot dogs. My husband now prefers it over traditional pickle relish.

★★★★★ 1 vote
Makes 6-7 half-pints
1 Hr
5 Min


2 lb
green tomatoes, cored
8 oz
3 medium
sweet green peppers
2 medium
sweet red peppers
1 large
2 Tbsp
pickling salt
1 1/4 c
1 1/4 c
apple cider vinegar
1/2 c
2 tsp
mustard seed
1 tsp
celery seed
1/2 tsp
ground turmeric


1Use a food processor to finely chop green tomatoes, cabbage, green and red peppers, and onion. If you prefer a chunkier relish, chop by hand. You need 4 cups of chopped tomatoes, 3 cups of chopped cabbage, 2 cups chopped green peppers, 1 1/2 cup chopped red pepper, and 1 cup chopped onion
2Place vegetables in a large bowl. Sprinkle with 2 tablespoons pickling salt; stir well. Cover and refrigerate at least 8 hours. Drain vegetables in a large colander. Rinse with cold water; drain well.
3In a large stainless-steel or non-stick pot combine sugar, vinegar, water, mustard seed, celery seed and turmeric. Bring to a boil, heating until the sugar is dissolved. Add the vegetables, and bring to boil, stirring frequently. Remove from heat.
4Ladle the hot relish into hot, sterilized half-pint or pint canning jars. leave at least 1/2 inch head space. Clean the rims, add lids and rings. Process in a boiling-water canner for 5 minutes for half-pint jars or 10 minutes for pints. Start the timing when the water returns to boil. Remove jars from canner and cool.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Southern