old fashioned green tomato relish recipe

Written ByJenny Smyth Posted on
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The Best old fashioned green tomato relish recipe

I’m so excited to share this old fashioned green tomato relish recipe with you, it’s a family favorite that’s been passed down for generations. The story goes that my great-grandmother used to make this relish every summer when the green tomatoes were in season. She’d spend hours in the kitchen, chopping and cooking the tomatoes until they were just right.

The smell of the relish cooking on the stovetop would fill the entire house and make everyone’s mouth water. To this day, I still get that same feeling when I make this relish. It’s like stepping back in time and connecting with my family’s history.

The taste is sweet and tangy, with just the right amount of spice from the mustard seeds. And the best part? It’s ridiculously easy to make!

All you need is some green tomatoes, onions, sugar, vinegar, and spices. It’s a perfect recipe for an occasion or just a regular day when you want something a little different from your usual meal. Plus, it’s packed with healthy ingredients like vitamin C from the tomatoes and antioxidants from the spices.

My kids love helping me make it, and they can’t get enough of it on their burgers or sandwiches. My husband swears by it as a topping for his hot dogs. And let me tell you, it makes a fantastic gift for friends and family who love good food as much as we do.

Old Fashioned Green Tomato Relish

4.9 from 1761 votes

This tangy and slightly sweet green tomato relish is a classic way to use up unripe tomatoes from the garden. It pairs wonderfully with hot dogs, sausages, or as a zesty spread on sandwiches.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 48Cuisine: InternationalCalories: 25 kcal

🥘Ingredients

For the Relish

6 cups finely chopped green tomatoes (about 2 pounds)
2 cups finely chopped onion (about 2 medium)
1 cup finely chopped green bell pepper (about 1 medium)
1/4 cup pickling salt
1 1/2 cups apple cider vinegar (5% acidity)
1 1/2 cups granulated sugar
1 tablespoon yellow mustard seeds
1 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

👨‍🍳Directions

1In a large non-reactive bowl, combine the chopped green tomatoes, onion, and green bell pepper.
2Sprinkle the pickling salt over the vegetables and stir well to distribute.
3Cover the bowl with a clean towel and let it stand at room temperature for 4 hours or overnight to draw out excess moisture.
4After the resting time, transfer the salted vegetables to a colander and rinse thoroughly under cold running water to remove the salt.
5Drain well, pressing gently with a spoon to remove as much liquid as possible.
Set aside.
6In a large heavy-bottomed pot, combine the apple cider vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, cloves, and allspice.
7Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
8Once boiling, reduce the heat to medium-low and simmer for 5 minutes until the spices are fragrant.
9Add the drained vegetable mixture to the pot with the vinegar syrup.
10Stir well to combine.
11Increase the heat to medium-high and bring the relish to a full rolling boil.
12Then reduce the heat to medium-low and simmer uncovered for 30 to 35 minutes, stirring occasionally, until the relish thickens and the vegetables are tender but still slightly crisp.
13The liquid should reduce by about half and the relish will appear glossy.
14While the relish simmers, prepare your canning jars by washing them in hot soapy water and rinsing well.
15Place the jars in a water bath canner or large stockpot filled with enough water to cover them by at least 1 inch.
16Bring the water to a boil and sterilize the jars for 10 minutes.
17Keep the jars hot until ready to fill.
18Ladle the hot relish into the hot sterilized jars, leaving 1/2 inch headspace.
19Use a clean chopstick or bubble remover to release any trapped air bubbles.
20Wipe the jar rims with a clean damp cloth to remove any residue.
21Place the lids on the jars and screw on the bands until fingertip tight.
22Process the filled jars in a boiling water bath canner for 15 minutes, adjusting for altitude if necessary.
23After processing, turn off the heat and let the jars sit in the water for 5 minutes.
24Then carefully remove the jars with a jar lifter and place them on a clean towel to cool undisturbed for 12 to 24 hours.
25Check the seals by pressing the center of each lid; it should not flex.
26Store sealed jars in a cool, dark place for up to 1 year.
27Refrigerate after opening.

🔧Equipment

Large non-reactive bowl (glass or stainless steel)
Large heavy-bottomed pot or Dutch oven
Chef’s knife
Cutting board
Measuring cups and spoons
Wooden spoon
Canning jars with lids and bands (4 half-pint jars)
Water bath canner or large stockpot
Jar lifter
Clean kitchen towels

📊Nutrition Facts (per serving)

🔥Calories: 25 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 120mg🌾Total Carbs: 6g🥦Dietary Fiber: 0g🍬Sugars: 5g🥩Protein: 0g

📝Notes

For a milder relish, you can reduce the mustard seeds to 1 tablespoon. This relish tastes even better after sitting for a few days to allow the flavors to meld. If you prefer a finer texture, pulse the vegetables in a food processor before salting.

Watch Video Of How Old Fashioned Green Tomato Relish Works

This old fashioned green tomato relish recipe is always a good idea for any occasion – whether it’s a family gathering or just a regular day when you want something new on your plate. It’s easy to make ahead of time and store in an airtight container in the fridge for up to two weeks.

One of my favorite things about this recipe is how versatile it is – use it as a topping for burgers or sandwiches, or serve it alongside grilled meats or vegetables. You could even give it as a gift to friends and family who love good food as much as we do.

❓ Frequently Asked Questions About Old Fashioned Green Tomato Relish

Q: What type of green tomatoes should I use?

For this recipe, you’ll want to use small, firm green tomatoes that are heavy for their size. These will be easier to chop and will hold up well in the relish.

Q: Can I use regular-sized tomatoes?

You can use larger tomatoes if that’s what you have on hand, but keep in mind they might not hold up as well in the relish.

Q: How long does this relish keep?

This relish will keep for several months in an airtight container in the fridge.

Q: Can I can this relish?

No, this relish is not suitable for canning due to its high acidity level.

Q: What if I don’t have mustard seeds?

You can omit them if you don’t have any on hand or substitute with a combination of ground mustard and spices.

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