I’ll never forget the first time I whipped up a batch of Green Tomato Relish. It was late summer, and my garden was bursting with unripe tomatoes that just wouldn’t turn red before the frost hit.
I thought, “What on earth am I gonna do with all these?” After a quick chat with my grandma, who’s basically a kitchen wizard, she handed me her old-school recipe for Green Tomato Relish, and I’ve been hooked ever since.
That first batch wasn’t perfect, mind you. I chopped everything unevenly, and it turned out more like a chunky salsa than a proper relish, but my family devoured it anyway. Now, after years of tweaking, I’ve got this Green Tomato Relish down to a science, and I’m thrilled to share it with y’all. My friend at cooked flat beans and tomato sidedish has a similar recipe that you might enjoy.
If you’ve got a pile of green tomatoes sitting on your counter, or you’re just curious about this tangy, versatile condiment, stick with me. I promise this Green Tomato Relish will become a staple in your fridge, just like it is in mine.
Why You’ll Love This Recipe
I’ve found that Green Tomato Relish is one of those recipes that surprises folks in the best way. It’s got this perfect balance of sweet, tangy, and just a smidge of spice that makes it a game-changer on everything from burgers to hot dogs. Honestly, I’ve even caught myself eating it straight outta the jar with a spoon (don’t judge me!).
In my kitchen, this relish is a go-to for using up garden leftovers, and it’s so darn easy to make. Plus, it’s a crowd-pleaser—every time I bring a jar to a potluck, I get asked for the recipe. Trust me, once you try this Green Tomato Relish, you’ll be as obsessed as I am.
Ingredients List
If you enjoyed this recipe, you might like roasted cauliflower in coconut tomato sauce with lentils.
When it comes to making Green Tomato Relish, I’m pretty picky about my ingredients. I prefer using homegrown green tomatoes if I’ve got ‘em, since they’re super fresh and have that sharp, tart bite. But honestly, store-bought works just fine if your garden isn’t overflowing like mine usually is.
Here’s exactly what you’ll need to whip up a batch of this delicious Green Tomato Relish. I’ve measured everything out to make sure you get the same awesome results I do every time. If I’m feeling fancy, I’ll grab organic stuff, but use what you’ve got!
- 5 pounds green tomatoes, washed and finely chopped
- 2 large onions, peeled and diced small for even flavor
- 1 large green bell pepper, seeded and chopped fine
- 1 large red bell pepper, seeded and diced for a pop of color
- 1/4 cup (60g) pickling salt, to draw out moisture
- 3 cups (600g) granulated sugar, for that sweet balance
- 2 cups (480ml) apple cider vinegar, for tang and preservation
- 1 tablespoon mustard seeds, for a little zing
- 1 teaspoon celery seeds, to deepen the flavor
- 1/2 teaspoon ground turmeric, for a warm, earthy note
I usually buy my spices in bulk to save a few bucks, and I swear it makes a difference in recipes like Green Tomato Relish. If you’re new to canning, don’t stress—these ingredients are easy to find and work like a charm.
Variations
One of the things I adore about Green Tomato Relish is how easy it is to tweak to your taste. I’ve played around with this recipe more times than I can count, and every twist brings something new to the table. Whether you’re a heat lover or want a sweeter vibe, there’s a version of Green Tomato Relish for you.
Here are some of my favorite variations I’ve tried over the years. My family’s got their top picks, and I’m betting you’ll find one that hits the spot too.
- Spicy Kick: Toss in a couple of finely chopped jalapeños or a teaspoon of red pepper flakes. I tried this once for a barbecue, and my brother couldn’t stop raving!
- Sweeter Side: Bump up the sugar by half a cup if you’ve got a sweet tooth like my mom.
- Garlic Lover’s Dream: Add 3 minced garlic cloves for a savory punch. This one’s my personal fave.
- Herby Twist: Stir in a tablespoon of fresh chopped dill right at the end. It’s so refreshing!
- Smoky Vibes: Mix in half a teaspoon of smoked paprika for a backyard BBQ feel.
- Crunchy Addition: Throw in a diced cucumber for extra texture. My kids always ask for this in their Green Tomato Relish.
- Apple Infusion: Add one chopped green apple for a fruity undertone. I stumbled on this by accident and loved it.
Feel free to experiment with Green Tomato Relish yourself. I’ve had a few flops (like the time I overdid the turmeric), but that’s half the fun of cooking, right? Another great option is easy one pot creamy tomato.
Servings and Timing
In my experience, this Green Tomato Relish recipe makes enough to share or stash away for later. It’s perfect for big family gatherings or just keeping a jar handy for quick meals. Here’s how the timing and servings break down when I make a batch.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: About 6 pint jars of Green Tomato Relish
I usually set aside an afternoon to make this, since chopping takes a bit if you’re slow like me. But trust me, the effort pays off when you’ve got jars of Green Tomato Relish ready to go!
Step-by-Step Instructions
Making Green Tomato Relish is pretty straightforward, even if you’re not a pro in the kitchen. I’ve made this so many times I could probably do it blindfolded, and I’ve picked up a few tricks along the way. Let’s walk through it together, step by step.
Step 1: Prep the Veggies
Start by washing and chopping your green tomatoes, onions, and bell peppers. I like to dice everything pretty fine so it cooks evenly—trust me, big chunks can throw off the texture of your Green Tomato Relish. Lay it all in a big bowl and sprinkle with pickling salt. Let it sit for about an hour to draw out the extra water.
Step 2: Drain and Rinse
After an hour, you’ll see a bunch of liquid in the bowl. Drain it off using a colander, and give the mix a quick rinse under cold water to get rid of excess salt. This step is key for Green Tomato Relish that isn’t too salty, and I’ve skipped it before with regret.
Step 3: Cook the Relish
For more inspiration, I recommend checking out cocktail sauce recipe.
Dump the veggie mix into a large pot, then add sugar, vinegar, mustard seeds, celery seeds, and turmeric. Bring it to a boil over medium heat, stirring now and then. Once it’s bubbling, turn the heat down and let your Green Tomato Relish simmer for about 45 minutes until it thickens up. I always taste-test here to tweak the sweetness or tang.
Step 4: Jar It Up
While it’s simmering, sterilize your jars and lids in boiling water. Once the Green Tomato Relish is ready, ladle it into the hot jars, leaving about half an inch of headspace. Wipe the rims clean (don’t skip this—I’ve had jars not seal because of a messy rim), then pop on the lids.
Step 5: Process the Jars
For more inspiration, I recommend checking out instant pot green bean casserole.
Process the jars in a boiling water bath for 10 minutes to seal ‘em up tight. I usually set a timer since I’m prone to forgetting. After, let the jars cool completely before checking the seals—nothing beats that satisfying “pop” sound!
Step 6: Store and Enjoy
Once cooled, store your Green Tomato Relish in a cool, dark place. I always sneak a jar into the fridge right away because I can’t wait to dig in. It’s best after sitting for a week or two, but good luck holding off that long!
Nutritional Information
For more recipes like this, check out pan seared mediterranean cod in tomato basil sauce.
I’m no dietitian, but I’ve looked into the basics of Green Tomato Relish for those curious about what’s in it. A spoonful or two of this stuff isn’t gonna break the calorie bank, which I love. Here’s the breakdown per 2-tablespoon serving, based on my recipe.
- Calories: 45 per serving
- Fat: 0g
- Protein: 0.5g
- Carbohydrates: 11g
- Sodium: 200mg
I’m all about balance, so I don’t stress too much over numbers. Green Tomato Relish is more about flavor than guilt for me, and a little goes a long way!
Healthier Alternatives
If you’re watching what you eat, I’ve swapped out a few things in Green Tomato Relish with decent results. I’m not gonna lie—I love the classic version best, but these tweaks work when I’m cutting back. Give ‘em a shot if you’re looking for lighter options.
- Less Sugar: Cut the sugar by a third and use a natural sweetener like honey. It’s not quite the same, but it’s still tasty.
- Low Sodium: Reduce the pickling salt to 2 tablespoons and add extra spices for flavor. I’ve done this for my dad, who’s on a low-salt diet.
- More Veggies: Toss in extra bell peppers or carrots to bulk up the Green Tomato Relish without more sugar. I’ve found this adds nice crunch too.
- Vinegar Swap: Use rice vinegar for a milder tang if apple cider vinegar feels too strong. It’s a subtle change I’ve tried on a whim.
These swaps let you enjoy Green Tomato Relish without overthinking it, which is how I roll in the kitchen most days.
Serving Suggestions
I love serving Green Tomato Relish with just about everything—it’s that versatile! At my last cookout, I set out a jar, and it was gone in under an hour. Here are some of my favorite ways to enjoy it, straight from my table to yours.
- On Burgers: Slather it on a grilled patty for a tangy twist. It’s my go-to!
- With Hot Dogs: Skip the ketchup and pile on Green Tomato Relish instead. So good.
- As a Dip: Pair it with tortilla chips for a quick snack. My teens love this combo.
- Over Grilled Meats: Spoon some Green Tomato Relish on pork chops or chicken for extra zing. It’s a dinner winner.
Common Mistakes to Avoid
I’ve messed up Green Tomato Relish more than once, so let me save you the headache with some pitfalls to dodge. Trust me on this one—I’ve learned the hard way over the years. Here’s what to watch out for when making your batch.
- Skipping the Salt Soak: Don’t rush past letting the veggies sit with salt. I did this once, and my relish was watery as heck.
- Overcooking: Cook too long, and you’ll get mush instead of relish. I’ve overdone it and regretted it.
- Uneven Chopping: Big chunks cook unevenly, leaving some bits raw. My early batches of Green Tomato Relish were a mess because of this.
- Dirty Jar Rims: Forgetting to wipe the rims before sealing can ruin the seal. I’ve lost a jar or two to this rookie move.
Storing Tips
I’ve found that Green Tomato Relish keeps really well if you store it right, which is awesome for making big batches. In my experience, it’s all about keeping air out and storing in the proper spot. Here’s how I handle it.
- Pantry: Unopened jars of Green Tomato Relish last up to a year in a cool, dark place.
- Refrigerator: Once opened, store in the fridge for up to 2 months.
- Freezer: I don’t recommend freezing—it messes with the texture of Green Tomato Relish.
Frequently Asked Questions
I get a ton of questions about Green Tomato Relish, so I’ve rounded up the most common ones. Here’s what folks usually wanna know, answered straight from my kitchen.
Can I use ripe tomatoes instead?
Nah, I wouldn’t. Ripe tomatoes are too soft and sweet for Green Tomato Relish—they’ll turn mushy. Stick with unripe green ones for that crisp, tart vibe.
How long does it take to “mature”?
I’d give it at least a week in the jar for the flavors to meld. Honestly, two weeks is even better for Green Tomato Relish.
Can I reduce the sugar?
Yup, you can cut it back a bit, though it helps balance the acidity. I’ve gone down to 2 cups with decent results.
Do I need to can it?
Not necessarily. If you’re eating it soon, just store Green Tomato Relish in the fridge for a few weeks.
Is it spicy?
Not by default, but you can make it so. Add some heat if that’s your thing—I’ve got tips above!
Can I double the recipe?
Absolutely, I do it all the time. Just make sure you’ve got a big enough pot and enough jars.
What if my jars don’t seal?
If the lids don’t pop down, stick those jars in the fridge and eat ‘em first. It’s happened to me—still tasty!
Can I add other veggies?
For another great variation, check out green crinkle cookies recipe.
Sure can. I’ve tossed in carrots or cukes for extra crunch in my Green Tomato Relish with no issues.
Conclusion
I hope you’re as excited as I am to whip up some Green Tomato Relish—it’s honestly one of my favorite ways to use up garden goodies. Whether you’re slathering it on a sandwich or gifting a jar to a friend, this stuff just brings a little sunshine to any meal. So grab those green tomatoes, roll up your sleeves, and let me know how your batch of Green Tomato Relish turns out—I’d love to hear! For more inspiration, I recommend checking out tomato and mozzarella salad.