Green Tomato Relish
Green Tomato Relish is a delicious blend of chopped green tomatoes, onions, sweet bell peppers, vinegar, sugar, and warm spices slowly simmered until thick and flavorful. This easy homemade relish offers the perfect balance of sweet, tangy, and mildly spicy flavors, making it an ideal topping for burgers, hot dogs, sandwiches, grilled meats, and charcuterie boards. Whether refrigerated for immediate use or canned for long-term storage, this classic relish is a wonderful way to preserve fresh green tomatoes.
Ingredients
- 6 cups finely chopped green tomatoes
- 2 cups finely chopped onion
- 2 cups finely chopped green bell pepper
- 1 cup finely chopped red bell pepper
- 2 cups apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
- ½ teaspoon ground black pepper
Instructions
- Wash and finely chop the green tomatoes, onions, and bell peppers.
- Place the chopped vegetables in a large bowl, sprinkle with salt, and let them sit for about 30 minutes.
- Drain any excess liquid from the vegetables.
- In a large saucepan, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, black pepper, and red pepper flakes.
- Bring the mixture to a gentle boil, stirring until the sugar dissolves completely.
- Add the drained vegetables and stir well.
- Reduce the heat and simmer for 30–40 minutes, stirring occasionally, until the relish thickens.
- Taste and adjust seasoning if needed.
- For refrigeration, allow the relish to cool completely before transferring it to airtight jars.
- For long-term storage, ladle the hot relish into sterilized canning jars and process according to safe home canning guidelines.
Notes
- Firm green tomatoes provide the best texture.
- Apple cider vinegar gives a rich, tangy flavor.
- Finely chopped vegetables create a smoother relish.
- Adjust the sugar to suit your taste preference.
- Simmer gently to avoid scorching.
- Sterilize jars before canning.
- Refrigerated relish tastes even better after 24 hours.
- Store unopened canned jars in a cool, dark place.