Sunday, October 25, 2009

Green Tomato Relish

Everyone's garden is wrapping up this time of year, so I thought I would share a recipe that I love. My grandmother used to make this when I was younger, but I didn't care for it then. However, I really enjoy it now. I had a friend, Debbie bring me a bag of green tomatoes from her garden because I had mentioned making green tomato relish this fall. It is a great way to use all of the green tomatoes that won't ripen before the first freezes of the season. This was really a quick recipe that is very tasty. You don't have to can it, but is great for canning. I made half of the recipe today, so you can make adjustments as needed.

*This recipe is a sweet green tomato relish, decrease the sugar if you want more bite to it.


  • 24 large green tomatoes

  • 3 red bell peppers, halved and seeded

  • 3 green bell peppers, halved and seeded

  • 12 large onions

  • 3 tablespoons celery seed

  • 3 tablespoons mustard seed

  • 1 tablespoon salt

  • 5 cups white sugar

  • 2 cups cider vinegar

    1. In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
    2. In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
    3. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
    4. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
    5. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

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