Green Tomato Relish

Make use of unripe green tomatoes from your garden at the end of the season. Eat this delightful relish fresh, or put it away and try it at your next barbecue.

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  • Makes: 84 servings
  • Serving Size: 1 Tablespoon
  • Yields: 6 to 7 half-pints or 3 to 4 pints
  • Prep: 1 hr
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Green Tomato Relish
medium (about 2 pounds) green tomatoes, cored and cut up (about 4 cups chopped)
pound cabbage, cored and cut up (about 3 cups chopped)
medium green sweet peppers, seeded and cut up (about 2-1/4 cups chopped)
medium red sweet peppers, seeded and cut up (about 1-1/2 cups chopped)
large onion, cut up (about 1 cup chopped)
tablespoons pickling salt
1 1/4
cups sugar
teaspoons mustard seed
teaspoon celery seed
teaspoon ground turmeric
1 1/4
cups cider vinegar
cup water
  1. Use a food processor to finely chop green tomatoes, cabbage, green and red sweet peppers, and onion, processing a portion at a time, using several on/off turns of the processor. (Or, finely chop by hand.) Place vegetables in a large bowl. Sprinkle with the 2 tablespoons pickling salt; stir well. Cover and chill overnight. Rinse well in colander under running water; drain.
  2. In a large pot stir together sugar, mustard seed, celery seed, and turmeric. Stir in vinegar and water. Bring to boiling, stirring to dissolve sugar. Stir in vegetables. Return mixture to boiling, stirring frequently. Remove from heat. Ladle hot relish into hot, sterilized half-pint or pint canning jars, leaving a 1/2-inch head-space. Wipe jar rims and adjust lids. Process in boiling water canner for 5 minutes for half-pints or 10 minutes for pints (start timing when water begins to boil). Store sealed jars up to 3 months. Makes 6 to 7 half-pints or 3 to 4 pints (eighty-four 1-tablespoon servings).
Nutrition Facts (Green Tomato Relish)
    Per serving:
  • 15 kcal cal.,
  • 68 mg sodium,
  • 4 g carb.
  • Percent Daily Values are based on a 2,000 calorie diet
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