green tomato relish

★★★★★ 1 Review
Pgivens avatar
By Peggy Givens
from West Jordan, UT

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 Review
serves Makes 6-7 half-pints
prep time 1 Hr
cook time 5 Min
method Canning/Preserving

Ingredients For green tomato relish

  • 2 lb
    green tomatoes, cored
  • 8 oz
    cabbage
  • 3 md
    sweet green peppers
  • 2 md
    sweet red peppers
  • 1 lg
    onion
  • 2 Tbsp
    pickling salt
  • 1 1/4 c
    sugar
  • 1 1/4 c
    apple cider vinegar
  • 1/2 c
    water
  • 2 tsp
    mustard seed
  • 1 tsp
    celery seed
  • 1/2 tsp
    ground turmeric

How To Make green tomato relish

  • 1
    Use 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
  • 2
    Place 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.
  • 3
    In 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.
  • 4
    Ladle 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.

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