Recipes and Cooking Green Tomato Relish 4.8 (4) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 6, 2023 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 1 hr Total Time: 1 hr Servings: 84 Yield: 6 to 7 half-pints or 3 to 4 pints Jump to Nutrition Facts Ingredients 6 medium (about 2 pounds) green tomatoes, cored and cut up (about 4 cups chopped) ½ pound cabbage, cored and cut up (about 3 cups chopped) 3 medium green sweet peppers, seeded and cut up (about 2-1/4 cups chopped) 2 medium red sweet peppers, seeded and cut up (about 1-1/2 cups chopped) 1 large onion, cut up (about 1 cup chopped) 2 tablespoon pickling salt 1 ¼ cup sugar 2 teaspoon mustard seed 1 teaspoon celery seed ½ teaspoon ground turmeric 1 ¼ cup cider vinegar ½ cup water Directions 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. 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). Rate it Print Nutrition Facts (per serving) 15 Calories 4g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 84 Calories 15 % Daily Value * Sodium 68mg 3% Total Carbohydrate 4g 1% Vitamin C 7.7mg 39% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.