Every year when the garden starts to wind down, I always end up with a basket full of green tomatoes. It’s that moment when the air feels a little cooler, and I’m standing in the kitchen deciding what to do with all that leftover bounty. That’s how this green tomato relish became a tradition in my home.
It’s bright, tangy, and a little sweet — the kind of condiment that instantly makes a sandwich, burger, or hot dog taste better. I love lining up the jars on the counter when they’re done. There’s something really satisfying about seeing all that green and gold sealed up for the colder months ahead.
Why This Relish Is So Special
This recipe isn’t complicated — just a few humble ingredients turned into something that lasts all year. The flavor is crisp and fresh, with the right balance of vinegar tang and natural sweetness from the tomatoes and peppers.
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A perfect way to use up green tomatoes from the garden.
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Great for sharing with friends and neighbors.
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Keeps beautifully in jars for months.
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Adds a fresh, punchy flavor to all kinds of dishes.
What You’ll Need
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Green Tomatoes – About 11 pounds, chopped. This makes a generous batch perfect for canning.
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Onions – They add a subtle sweetness and depth of flavor.
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Green Bell Peppers – For crunch and color.
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Vinegar and Sugar – The base for that classic relish tang.
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Spices – A simple blend that complements the vegetables without overpowering them.
I like to weigh the tomatoes instead of counting them, since their sizes can vary a lot. It makes everything more consistent.
How I Make It
Step 1: Chop the Vegetables
I use my food processor to chop the tomatoes, onions, and peppers separately so I can control the texture. I like it a little chunky, not pureed.
Step 2: Drain Out the Excess Water
This step really makes a difference. I line a colander with cheesecloth and let the chopped mixture drain for about 30 minutes. I press it gently with my hands to get out as much water as possible — this keeps the relish from being too runny later on.
Step 3: Cook the Relish
I combine the drained vegetable mixture with vinegar, sugar, and spices in a large pot. A quick boil helps everything come together into a fragrant, tangy mix. At this stage, it already smells like something you want to spread on everything.
Tips That Make It Work Every Time
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Drain well. Extra liquid will make the relish watery and affect the flavor balance.
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Taste as you cook. A little more vinegar or sugar can be added if you prefer more tang or sweetness.
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Use fresh vegetables. This is where the flavor really comes from.
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Chop, don’t puree. You want that classic relish texture.
How I Can It
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Sterilize the jars. I use (12) 1-pint or (6) 1-quart jars.
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Fill each jar to the top with the hot relish, pressing gently to remove any air bubbles.
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Secure the lids tightly.
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Place the jars in a large pot of boiling water, making sure they’re submerged by about 2 inches.
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Boil for 30 minutes with the lid on.
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Carefully remove the jars with canning tongs and let them cool on a towel-lined surface.
Once cool, I check the lids by pressing the center — they should be sealed tight without popping.
Make Ahead Tips
This relish is perfect for making in large batches. I usually set aside one afternoon at the end of the season to make enough to last the winter. The jars keep beautifully, and it’s always a treat to open one months later. If you’re short on time, you can chop the vegetables a day ahead and refrigerate them overnight.
Serving Ideas
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Spread on burgers, hot dogs, or grilled sausages.
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A great topper for sandwiches, especially cold cuts.
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Add to egg salad or tuna salad for a bright kick.
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Stir into potato salad for extra crunch and flavor.
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A little spoonful on a cheese board works wonders.
Storage
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Shelf life: Unopened jars stored in a cool, dark place last up to 2 years.
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Refrigeration: Once opened, I keep the jar in the fridge and use it within a few weeks.
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Freezing: Not needed here — canning preserves it beautifully.
FAQs
Do I have to use green tomatoes?
Yes, that’s what gives this relish its distinct flavor. Red tomatoes will make it softer and less tangy.
Can I adjust the sweetness?
Definitely. Add a little more or less sugar depending on how sweet you like your relish.
What if I don’t have cheesecloth?
A fine mesh strainer works, just make sure to drain as much liquid as possible.
How do I know if the jars are sealed properly?
Press down on the center of the lid once they’ve cooled. If it doesn’t pop, it’s sealed.
Can I halve the recipe?
Yes, you can scale it down easily if you don’t need a big batch.
Green Tomato Pickle Relish
Green Tomato Relish is the perfect way to turn those unripe end-of-season garden tomatoes into something bright, tangy, and delicious.
Ingredients
- 11 pounds green tomatoes
- 8 cups chopped onions (about 8 large onions)
- 3 red bell peppers, halved and seeded
- 3 green bell peppers, halved and seeded
- 3 cups white sugar
- 2 cups apple cider vinegar
- 3 tablespoons celery seed
- 3 tablespoons mustard seed
- 1 tablespoon salt
Instructions
- Roughly chop the tomatoes, onions, and peppers, then pulse them in a food processor in small batches until the mixture reaches a fine, relish-like texture. Work carefully to avoid over-blending.
- Line a large colander with cheesecloth and set it in the sink. Add the relish mixture and let it drain, pressing down gently to release excess liquid. Let it rest for about 30 minutes to remove as much moisture as possible.
- Transfer the drained mixture to a large pot. Stir in sugar, apple cider vinegar, celery seed, mustard seed, and salt. Bring everything to a boil over high heat, then reduce to a simmer and stir frequently for about 5 minutes.
- Sterilize your jars and prepare lids and bands. This recipe makes about twelve 1-pint jars or six 1-quart jars.
- Fill each jar with hot relish, pressing gently with a butter knife to remove any air pockets. Wipe the rims clean, then place the lids on top and screw the bands on snugly.
- Place a canning rack in the bottom of a large pot and fill halfway with boiling water. Carefully lower the jars into the pot using a jar lifter, making sure they don’t touch. Add more boiling water if needed to cover the jars by at least 2 inches.
- Once the water returns to a full boil, cover the pot and process for 30 minutes.
- When done, gently lift the jars out and place them on a towel-lined surface, leaving space between them to cool.
- Once cooled, press the lids to check the seal. Store properly sealed jars in a cool, dark pantry for up to 2 years.
Notes
- If a lid doesn’t seal properly, refrigerate and use that jar first.
- This relish is fantastic on hot dogs, burgers, or cheese platters.
- For a sweeter flavor, you can adjust the sugar slightly.
- Always follow safe canning practices to ensure proper preservation.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 393Total Fat 2gSaturated Fat 0gUnsaturated Fat 1gSodium 594mgCarbohydrates 92gFiber 8gSugar 76gProtein 8g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Green tomato relish is one of those recipes that turns end-of-season produce into something special. It’s bright, tangy, and full of fresh garden flavor. I love having a row of jars tucked away in the pantry, ready to grab for a quick flavor boost. A little work now means homemade relish to enjoy all year long.
