Tere Gill


If you have lots of green tomatoes and peppers left on the vine and the weatherman says the first freeze is coming, this is a recipe that will make good use of the end of the crop. It's sweet and spicy and, oh, so good! The perfect relish for hot dogs or to accompany beans and cornbread. The heat level is up to you and your peppers.


★★★★★ 1 vote

5 to 6 pints
1 Hr 30 Min
15 Min


  • 8 c
    chopped green tomatoes
  • 3 large
    red bell peppers, chopped (or hot peppers)
  • 5 c
    finely chopped sweet onions
  • 3 Tbsp
    pickling salt
  • 3 c
    white granulated sugar
  • 3 c
    apple cider vinegar
  • 2 Tbsp
    mustard seed
  • 1 Tbsp
    celery seed
  • 1 Tbsp
    allspice, ground
  • 1 Tbsp
    turmeric, ground

How to Make GREEN TOMATO RELISH (revised)


  1. Assemble canning equipment and sterilize jars.
  2. Mix all vegetables in large bowl, then sprinkle with salt and mix.
  3. Let sit for 10 minutes, then drain thoroughly (do not rinse.)
  4. Pour into large pot and add remaining ingredients.
  5. Bring to a boil, reduce heat until boiling stops, then bring to a second boil.
  6. Remove from heat, fill jars, seal with lids and rings and process in boiling water bath for 10 minutes.

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