Every year when the garden starts winding down, I end up with a pile of green tomatoes that stubbornly refuse to ripen. It used to stress me out — now I actually look forward to it. That’s when I pull out this green tomato pickle relish recipe. It’s one of my favorite ways to turn those last tomatoes into something bright, tangy, and shelf-stable.
The best part? It tastes incredible on just about anything. Hot dogs, sandwiches, grilled sausages, even a spoonful on top of casseroles. And it makes enough to share with friends, which has quietly become one of my end-of-season traditions.
Why I Love Making This Relish
Green tomato relish feels like a little time capsule of late summer. The combination of green tomatoes, onions, and peppers creates this perfect balance of tart and sweet.
I’ve made this recipe for years, and what I love most is how it turns an “end of the season problem” into a pantry win. It’s one of those preserving projects that isn’t complicated, but gives you a feeling of satisfaction when you see those jars lined up on the counter.
And I’ll be honest — this relish has saved more backyard barbecues than I can count. A plain grilled sausage becomes something special with a spoonful of it.
What You’ll Need
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Green tomatoes – You’ll need about 11 pounds for a big batch.
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Onions – They add just the right bite and balance.
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Bell peppers – I like to use green or a mix of colors for a little brightness.
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Salt, sugar, and vinegar – These are the preserving essentials that give the relish its tang.
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Cheesecloth and colander – For draining off all that excess water before cooking.
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Mason jars and lids – For canning and storing the finished relish.
I love using produce from my garden, but I’ve also made this with farmers’ market finds when my plants didn’t give me enough. It works beautifully either way.
How I Make It
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Chop the veggies. I use my food processor to pulse the tomatoes, onions, and peppers separately. This gives me that perfect relish texture without turning everything to mush.
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Drain the water. I pile the chopped veggies into cheesecloth set over a colander and press out as much liquid as I can. Letting it sit for about 30 minutes makes a huge difference in keeping the relish from being watery.
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Cook it down. I transfer everything to a big pot, add the seasonings and vinegar, then bring it to a boil for a few minutes.
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Jar and can. Once the mixture is cooked, it goes into sterilized jars, leaving just enough space at the top. I remove air bubbles, wipe the rims clean, then seal them up.
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Process in boiling water. I submerge the jars in boiling water for about 30 minutes to make sure they’re sealed and shelf-stable.
The first time I canned relish, I was nervous. But once I heard that satisfying pop from the jar lids as they sealed, I knew I was hooked.
Little Tips That Help
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Weigh your tomatoes. Using 11 pounds gives a consistent yield every time.
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Press gently but thoroughly. Getting that extra water out is key for flavor and texture.
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Don’t rush the cooling. Let the jars cool completely without touching each other.
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Check the seal. If the lid doesn’t pop up and down, you’ve done it right.
Once I learned these small details, canning became less intimidating and way more enjoyable.
How Long It Lasts
If the jars are sealed and stored in a cool, dark pantry, this relish will keep for about 2 years. I usually make a big batch at the end of the season, and it easily gets us through the winter.
Once opened, I keep a jar in the fridge and use it within a few weeks. It tastes even better after a couple of days as the flavors settle in.
How I Love to Serve It
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Hot dogs and sausages – This is the classic combo that never fails.
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Sandwiches and burgers – A spoonful cuts through the richness perfectly.
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Grilled chicken or pork – Adds a bright, tangy contrast.
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Cheese boards – It’s a surprisingly good partner for sharp cheddar.
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Casseroles – A small dollop on top gives a homemade twist to everyday dishes.
This is one of those condiments that ends up sneaking into way more meals than I planned.
FAQs
Can I make a smaller batch?
Yes. Just halve the ingredients, but keep the canning times the same.
Can I freeze it instead of canning?
You can. Just let it cool completely, transfer to freezer-safe containers, and freeze for up to 6 months.
Do I need to peel the tomatoes first?
Nope. Since everything is finely chopped, the peels don’t bother the texture at all.
What kind of vinegar works best?
I usually go with white vinegar for a clean, tangy flavor, but apple cider vinegar adds a nice depth too.
Can I adjust the sweetness?
Definitely. Add a little more or less sugar to suit your taste — just don’t mess with the vinegar ratio if you’re canning.
Green Tomato Pickle Relish
This Green Tomato Pickle Relish is the perfect way to make the most of unripe garden tomatoes.
Ingredients
- 11 pounds green tomatoes
- 8 cups 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
- Start by roughly chopping the tomatoes, onions, and bell peppers. Working in batches, pulse each ingredient in a food processor until it reaches a fine “relish” texture.
- Line a large colander with cheesecloth and set it over the sink. Pour in the vegetable mixture and let it drain, pressing gently to remove as much water as possible. Let it sit for about 30 minutes.
- Transfer the drained mixture to a large pot. Stir in the sugar, apple cider vinegar, celery seed, mustard seed, and salt. Bring everything to a boil over high heat, then reduce the heat and let it simmer, stirring frequently, for about 5 minutes to blend the flavors.
- Sterilize jars and lids according to proper canning guidelines. This recipe yields about twelve 1-pint jars or six 1-quart jars.
- Fill the jars with the hot relish, pressing gently with a butter knife to remove any trapped air bubbles. Wipe the rims clean, then secure the lids and bands.
- Place a canning rack in a large pot and fill it halfway with boiling water. Using a jar lifter, lower the jars carefully into the pot, spacing them about 2 inches apart. Add boiling water as needed to cover the jars by at least 2 inches.
- Once at a rolling boil, cover with a lid and process for 30 minutes.
- Lift the jars out carefully and place them on a towel-covered surface, ensuring they don’t touch. Allow them to cool completely. Check the seals by pressing down on the lids—if properly sealed, they should not pop up and down.
- Store the jars in a cool, dark place. Unopened, this relish will keep for up to 2 years.
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
Every year, this green tomato pickle relish ends up being one of the best parts of my harvest season. It turns something as simple as unripe tomatoes into a pantry staple that lasts long after the garden is gone.
The process is straightforward, the reward is real, and the flavor is unbeatable. It’s the kind of recipe that feels like home — the kind you make once and keep coming back to year after year.
Also try these Catfish recipes:-
