Best 20 Green Tomato Relish Recipes

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Green tomato relish is a delicious and versatile condiment that can add a tangy and savory flavor to a variety of dishes. Made from unripe green tomatoes, this relish has a unique flavor that is both tart and sweet, with a slightly spicy kick. It's a great way to use up extra green tomatoes from your garden or local farmers market, and it's also a perfect way to add some extra flavor to your next barbecue or potluck. Green tomato relish is easy to make and can be stored in the refrigerator for several weeks, making it a convenient and delicious addition to any meal.

Let's cook with our recipes!

GREEN TOMATO RELISH



Green Tomato Relish image

This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees. A jar of this makes a great gift, too!

Provided by Linda McDaniel

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 2h

Yield 192

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 31.8 calories, Carbohydrate 7.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 40.1 mg, Sugar 6.7 g

PICKLED GREEN TOMATO RELISH



Pickled Green Tomato Relish image

When I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill! -Mary Gill, Florence, Oregon

Provided by Taste of Home

Time 1h15m

Yield 8 pints.

Number Of Ingredients 10

7 pounds green tomatoes (about 20 medium)
4 large onions
2 large red onions
3 large green peppers
2 large sweet red peppers
4 teaspoons canning salt
5 cups cider vinegar
4 cups sugar
2 tablespoons celery seed
4 teaspoons mustard seed

Steps:

  • Cut tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand 3 hours., Discard liquid from bowls. Place vegetables in a stockpot; stir in vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until thickened. , Carefully ladle hot mixture into eight hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 37 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

GREEN TOMATO RELISH (HOT DOG RELISH)



Green Tomato Relish (Hot Dog Relish) image

I found this recipe in a canning book. It look easy, so I tried it. It tastes like the relish in the store. Plus, you can use all those green tomatoes you look at and hate going to waste.

Provided by m f4379

Categories     Vegetable

Time 1h50m

Yield 5 half pints

Number Of Ingredients 9

1 quart chopped green tomato
1 large sweet white onion, chopped
1 large green pepper, chopped
2 tablespoons canning salt
1 cup sugar
1 tablespoon prepared mustard
1 teaspoon celery salt
4 whole cloves
1 cup vinegar (5% acidity)

Steps:

  • Combine tomatoes, onion, and pepper in large bowl.
  • Sprinkle salt over vegetables, mix in,and let stand 1 hour.
  • Drain vegetables.
  • Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
  • Tie cloves in cheesecloth and add to mixture.
  • Stir in vinegar and simmer for 20 minutes.
  • Take out spice bag.
  • Pack hot relish into hot jars.
  • Leave 1/4 inch headspace.
  • Place canning lids on jars.
  • Process half pints for 10 minutes in hot water bath.

GREEN TOMATO AND PEPPER RELISH



Green Tomato and Pepper Relish image

A great relish to put on everything. You'll be cooking things just so you can use this recipe.

Provided by AlyssaLibby

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 3h15m

Yield 64

Number Of Ingredients 11

12 large green tomatoes, cut into large chunks
6 large green bell peppers, cut into large chunks
6 large red bell peppers, cut into large chunks
10 large onions, cut into large chunks
4 cups boiling water, or as needed
4 cups vinegar
5 cups white sugar
1 tablespoon salt
2 teaspoons ground turmeric
1 (8 ounce) jar mustard
6 (1 pint) canning jars with lids and rings

Steps:

  • Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture; drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes.
  • Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 21.4 g, Fat 0.3 g, Fiber 1.5 g, Protein 1.1 g, Sodium 155.7 mg, Sugar 19 g

GREEN TOMATO RELISH



Green Tomato Relish image

This is a very easy relish that my mom always makes. Now that I have my own garden I make it myself. This goes well with fried catfish, beans, or any other southern dish. My wife likes it straight from the jar with crackers.

Provided by Jack II

Categories     Vegetable

Time 1h30m

Yield 4 quarts

Number Of Ingredients 6

1 gallon chopped green tomato
3 cups sugar
3 lbs chopped onions
1/2 lb chopped hot green pepper
1 1/2 quarts vinegar
1/3 cup salt

Steps:

  • Wash tomatoes, cut into chunks. Place tomatoes, sugar, onion, peppers,vinegar and salt into large cooking pot. Mix well and simmer over medium heat, stirring until tomatoes turn from green to brownish and steam begins to form. Do not over cook. Do not Boil.
  • Pack into hot canning jar and seal, in a hot water canner. Bath in hot water bath for about 20 minutes. Take out and allow to cool for about 8-10 hours. Check for proper sealing, if some have not sealed put in fridge and enjoy when cold.

SUZY'S GREEN TOMATO RELISH



Suzy's Green Tomato Relish image

This is a recipe my mother-in-law made every fall, and the whole family loved it. Now that I make it myself, we look forward to having meals where we can use it. It's great on hot dogs and hamburgers.

Provided by Kathy Keene

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 13h

Yield 240

Number Of Ingredients 16

13 ¼ pounds green tomatoes, cored and cut into chunks
5 red bell peppers, seeded and cut into chunks
4 green bell peppers, seeded and cut into chunks
2 large onions, peeled and cut into chunks
6 apples, cored and cut into chunks
3 large cucumbers - peeled, seeded, and cut into chunks
1 cup salt (scant)
2 quarts distilled white vinegar
1 tablespoon ground allspice
1 tablespoon ground cloves
1 tablespoon ground mustard
1 tablespoon salt
1 tablespoon ground cinnamon
1 tablespoon ground turmeric
5 pounds white sugar
11 (1 pint) canning jars with lids and rings

Steps:

  • Using a food grinder, grind together the green tomatoes, red peppers, green peppers, onions, apples, and cucumbers into a large food-safe container. Mix in 1 scant cup salt, and let stand overnight.
  • The next day, drain off the excess liquid from the ground vegetable mixture.
  • Bring the vinegar to a boil in a large kettle or stockpot. Place the allspice, cloves, mustard, 1 tablespoon of salt, cinnamon, and turmeric into a closely-woven cloth bag, and place the bag into the hot vinegar to boil for about 15 minutes. Remove the spice bag, and stir in the sugar until dissolved. Add the ground vegetable mixture, bring back to a boil, and simmer over medium-low heat, stirring frequently to prevent burning, until the relish is soft and slightly darkened in color, about 20 minutes.
  • Sterilize pint canning jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large canning kettle, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the kettle and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 47 calories, Carbohydrate 11.8 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 32.7 mg, Sugar 11.1 g

GREEN TOMATO KETCHUP(RELISH)



Green Tomato Ketchup(Relish) image

This is my Aunt Naomi's recipe and it is one of the foods I grew up on. We would use this instead of pickle relish in dishes.

Provided by ginger skaggs

Categories     Other Sauces

Time 1h25m

Number Of Ingredients 11

1 peck green tomatoes(about 24 large tomatoes)
6 green peppers
6 red sweet peppers
10 onions
5 cups apple cider vinegar
5 cups sugar
sterilized, clean jars with lids and rings
2 tablespoons pickling spice tied in a cheesecloth bag
BRINE
1/4 cup salt
1 quart water

Steps:

  • 1. Cut or grind vegetables.(My aunt used a grinder, coarse ground)
  • 2. Soak in brine overnight.
  • 3. The next morning drain or squeeze out brine.
  • 4. Mix vinegar, sugar and spices together.
  • 5. Bring to a boil.
  • 6. Add vegetables and cook for 10 minutes.
  • 7. Put in jars and seal.
  • 8. As always make sure your jars are clean with no chips or cracks and wipe the rim to be sure there is nothing on it. I know most of you ladies know this, but "newbies" may not.

PICCALILLI OR GREEN TOMATO RELISH



Piccalilli or Green Tomato Relish image

With the heat this summer our tomato plants quit producing anything, but we left them to grow anyway. Well, when the weather broke, they started blooming like idiots and setting tomatoes like crazy. Unfortunately, it was too late in the season for them to develop and ripen before getting frozen. So here is our tomato crop for the...

Provided by Pam Ellingson

Categories     Other Sauces

Time 4h55m

Number Of Ingredients 12

4 qt cored and chopped green tomatoes (about 32 medium)
2 qt chopped cabbage (1 lg head)
2 c chopped green peppers
1 c chopped onions
3 medium chopped carrots
1/2 c canning salt
1 1/2 c brown sugar
2 Tbsp mustard seed
1 Tbsp celery seed
1 Tbsp prepared horseradish
4 1/2 c white vinegar
AFTER LETTING THIS SIT FOR A WHILE, WHEN I OPENED THE FIRST JAR, I FOUND IT WAS A BIT TOO TART/VINEGARY, SO I BELIEVE NEXT YEAR I WILL CUT THE VINEGAR BY 1/2 C AND UP THE BROWN SUGAR BY 1/2 C. THIS MAY GIVE IT A LESS SHARP FLAVOR.

Steps:

  • 1. Prepare all the veggies by washing, coring, deseeding and chopping in the food processor to small chunks but not pureed. Place all veggies in a large bowl and sprinkle with the salt. Mix thoroughly and let stand for 3 to 4 hours.
  • 2. Drain veggies, rinse and drain again thoroughly. Combine sugar, vinegar, horseradish and spices in a large saucepot. Simmer for 15 minutes. Add drained veggies and bring to a boil.
  • 3. Pack relish into sterilized hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust two piece lids.
  • 4. Process 10 minutes in a boiling water bath. Remove jars to cloth lined countertop, cover with towel, and leave until all are sealed.

SIMPLY GRILLED BASIL-RUBBED SWORDFISH WITH TOMATO-GREEN OLIVE RELISH



Simply Grilled Basil-Rubbed Swordfish with Tomato-Green Olive Relish image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

1 clove garlic
Kosher salt
2 anchovy fillets, patted dry, chopped
2 tablespoons sherry vinegar
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
2 plum tomatoes, halved, seeded and finely diced
1/4 cup chopped green olives
1 tablespoon capers, rinsed and drained
1/4 cup fresh basil leaves, chopped, plus 8 basil leaves for rubbing
4 swordfish steaks, each about 1 1/2-inches thick
2 tablespoons canola oil
Freshly ground black pepper

Steps:

  • Smash the garlic, sprinkle it with salt, and mash and smear it to a paste using the flat side of a knife. Add the garlic paste to a medium bowl along with the anchovy, vinegar, pepper flakes and some salt. Whisk to combine, then slowly whisk in the olive oil until emulsified. Add the tomatoes, olives, capers and chopped basil and gently stir to combine. Let the relish sit at room temperature for at least 15 minutes to allow flavors to meld.
  • Heat a grill to high. Rub both sides of each swordfish steak with two of the basil leaves, leaving some of the now-bruised basil on top of each steak. Brush the steaks with the canola oil and sprinkle with salt and pepper. Grill, basil-side down, until charred, about 4 minutes. Turn and cook until opaque throughout, another 4 minutes. Remove to a platter and immediately spoon the relish over the fish.

CHOW-CHOW - GREEN TOMATO RELISH OR PICCALILLI



Chow-Chow - Green Tomato Relish or Piccalilli image

I'm posting this cause someone said they needed a recipe for it and since I had one I thought I would share it. I think I originally got this recipe online but it works out pretty well so I kept it. If you don't want to can this just follow the cooking and preperation steps and use within a week (like a fresh salsa) Oh, and...

Provided by Lisa 'Gayle' Goff

Categories     Other Sauces

Number Of Ingredients 12

ALSO KNOWN AS CHOW-CHOW OR PICCALILLLI, THIS RELISH IS GREAT WITH SAUSAGES, PORK, AND HAM, OR SERVE IT WITH HOT DOGS OR BURGERS.
5 c coarsely chopped green tomatoes (about 5 tomatoes)
5 c coarsely chopped cabbage (about 1 1/2 pounds cabbage)
1 1/2 c finely chopped yellow onion or sweet onion
2 c coarsely chopped bell pepper, at least 1 red for color (about 4 peppers)
1/3 c kosher salt or pickling salt
2 1/2 c cider vinegar
1 c light brown sugar, packed
1 Tbsp mustard seeds
2 clove finely minced garlic (fresh only)
1 tsp celery seed
1/2 tsp teaspoon red pepper flakes (optional)

Steps:

  • 1. Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight.
  • 2. Prepare the canner and jars. Add water to a canner with rack and heat to a boil; reduce heat and keep at a simmer. The water should be high enough to be at least 1 inch above the filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canner as needed. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
  • 3. Drain the vegetables and rinse thoroughly.
  • 4. In a large nonreactive kettle, bring the vinegar, brown sugar, and seeds and spices to a boil. Reduce heat to medium low and continue simmering for 5 minutes. Add the drained vegetables and bring back to a boil. Reduce heat to medium low and simmer for 10 minutes.
  • 5. With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving about 1/4-inch headspace.
  • 6. With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.
  • 7. Check for seals (the middle of the caps should have made a popping sound while cooling and will stay depressed.

GREEN TOMATO RELISH (REVISED)



GREEN TOMATO RELISH (revised) image

If you have lots of green tomatoes and peppers left on the vine and the weatherman says the first freeze is coming, this is a recipe that will make good use of the end of the crop. It's sweet and spicy and, oh, so good! The perfect relish for hot dogs or to accompany beans and cornbread. The heat level is up to you and your...

Provided by Tere Gill

Categories     Other Sauces

Time 1h45m

Number Of Ingredients 10

8 c chopped green tomatoes
3 large red bell peppers, chopped (or hot peppers)
5 c finely chopped sweet onions
3 Tbsp pickling salt
3 c white granulated sugar
3 c apple cider vinegar
2 Tbsp mustard seed
1 Tbsp celery seed
1 Tbsp allspice, ground
1 Tbsp turmeric, ground

Steps:

  • 1. Assemble canning equipment and sterilize jars.
  • 2. Mix all vegetables in large bowl, then sprinkle with salt and mix.
  • 3. Let sit for 10 minutes, then drain thoroughly (do not rinse.)
  • 4. Pour into large pot and add remaining ingredients.
  • 5. Bring to a boil, reduce heat until boiling stops, then bring to a second boil.
  • 6. Remove from heat, fill jars, seal with lids and rings and process in boiling water bath for 10 minutes.

GREEN-TOMATO RELISH



Green-Tomato Relish image

This relish goes well with grilled or roasted pork and steak, or cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 8

1/2 cup plus 2 tablespoons cider vinegar
1/2 cup plus 2 tablespoons packed light-brown sugar
2 medium green tomatoes, diced small
1/2 medium onion, finely chopped
1/2 cup golden raisins
1 teaspoon mustard seed
1 tablespoon coarse salt
1/2 teaspoon ground pepper

Steps:

  • In a medium saucepan, bring vinegar, sugar, and 1/4 cup water to a simmer; stir until sugar has dissolved. Add remaining ingredients, bring to a rapid simmer, and cook until tomatoes are just tender and liquid has almost evaporated, about 14 minutes.

Nutrition Facts : Calories 57 g, Protein 1 g

GREEN TOMATO AND RED ONION RELISH



Green Tomato and Red Onion Relish image

Provided by Jill Silverman Hough

Categories     Sauce     Onion     Tomato     Side     Low Fat     Low Cal     Backyard BBQ     Vinegar     Spice     Grill/Barbecue     Healthy     Low Cholesterol     Party     Potluck     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about six 1/2 -pint jars

Number Of Ingredients 9

2 1/2 pounds large unripe (green) tomatoes, cored, cut into 1/4-inch dice
2 red onions (1 pound total), cut into 1/4-inch dice (about 3 cups)
2 red bell peppers, seeded, cut into 1/4-inch dice (about 2 1/2 cups)
1/4 cup plus 1 1/2 teaspoons coarse kosher salt
2 cups distilled white vinegar
1 1/2 cups (packed) golden brown sugar
2 garlic cloves, minced
1 teaspoon whole coriander seeds
3/4 teaspoon whole aniseed

Steps:

  • Combine tomatoes, onions, peppers, and 1/4 cup coarse kosher salt in large glass bowl. Stir to mix. Cover and let stand in cool place at least 12 hours and up to 1 day, stirring occasionally.
  • Drain tomato mixture in large colander. Rinse with cold water; let drain well, at least 30 minutes. Using hands, squeeze any excess liquid from tomato mixture.
  • Combine tomato mixture, 1 1/2 teaspoons coarse salt, and next 5 ingredients in large pot. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; simmer until almost all liquid evaporates, stirring frequently, about 1 hour 10 minutes. Remove from heat.
  • Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/2-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.

SOUTHERN GREEN TOMATO RELISH



Southern Green Tomato Relish image

Make and share this Southern Green Tomato Relish recipe from Food.com.

Provided by Kelly

Categories     Vegetable

Time 45m

Yield 10 pints

Number Of Ingredients 10

1 quart ground onion
1 quart ground cabbage, about 1 large head
1 quart ground green tomato
18 bell peppers, a combination of green, red, and other colors, ground*
1/2 cup salt
6 cups sugar
4 cups vinegar
2 cups water
2 tablespoons celery seeds
1 1/2 teaspoons turmeric

Steps:

  • Combine onions, cabbage, green tomatoes, green and red bell peppers and salt; cover and let stand overnight. In the morning drain well. Put vegetables in a large kettle; add sugar, vinegar, water, celery seed and turmeric. Simmer for 20 minutes, stirring frequently. Pack into hot sterilized pint jars.
  • Seal and process in a boiling water canner for 5 minutes. Red bell peppers can be expensive, but they are sweeter and add color to the relish.

Nutrition Facts : Calories 581.1, Fat 0.9, SaturatedFat 0.2, Sodium 5686.5, Carbohydrate 142.5, Fiber 6.2, Sugar 131.8, Protein 4

GREEN TOMATO RELISH



Green Tomato Relish image

Categories     Condiment/Spread     Onion     Tomato     Bell Pepper     Summer     House & Garden

Yield Makes about 10 pints

Number Of Ingredients 11

15 pounds green tomatoes
2 1/2 pounds onions, peeled and coarsely chopped
1 cup salt
6 cups brown sugar
4 green peppers, seeded and chopped
1/3 cup celery seed
1/3 cup mustard seed
1 tablespoon whole cloves
4 sticks cinnamon
2 tablespoons whole allspice
cider vinegar

Steps:

  • Remove the stem end of the tomatoes. Cut tomatoes into fine dice. Alternate layers of tomatoes and onions in a large pot or bowl, sprinkling each layer with salt. Leave overnight.
  • The next day, drain off juices and place in a large preserving kettle. Add sugar, green peppers, celery seed and mustard seed. Tie the cloves, cinnamon and allspice in a cheesecloth bag and add to the pot. Pour in cider vinegar to cover and bring to a boil. Turn down heat and simmer for 2 1/2 hours. Remove from heat and discard cheesecloth bag. Pour relish into hot, sterilized preserving jars, cover and seal.

GREEN TOMATO HOT DOG RELISH



GREEN TOMATO HOT DOG RELISH image

Categories     Apple

Yield 5 - 1/2 pints

Number Of Ingredients 9

1 quart chopped green tomato
1 large sweet white onion, chopped
1 large green pepper, chopped
2 tablespoons canning salt
1 cup sugar
1 tablespoon prepared mustard
1 teaspoon celery salt
4 whole cloves
1 cup vinegar (5% acidity)

Steps:

  • Combine tomatoes, onion, and pepper in large bowl. Sprinkle salt over vegetables, mix in,and let stand 1 hour. Drain vegetables. Combine drained vegetables, sugar, mustard, and celery salt in a large pot. Tie cloves in cheesecloth and add to mixture. Stir in vinegar and simmer for 20 minutes. Take out spice bag. Pack hot relish into hot jars. Leave 1/4 inch headspace. Place canning lids on jars. Process half pints for 10 minutes in hot water bath.

GREEN TOMATO RELISH - MOM'S BEST (PICCALILLI)



Green Tomato Relish - Mom's Best (Piccalilli) image

My mother's house was the only place I could find a jar handy of this tastefully different relish. Once you try it you might wonder why this stuff isn't marketed? Its not your everyday flavor and sits especially well upon bar-b-qued brats, burgers, or hot dogs. In my opinion chicken salad is much better tasting with this...

Provided by Linda McCormick

Categories     Other Sauces

Time 2h

Number Of Ingredients 12

24 large green tomatoes (approximately 5 lbs)
3 large red peppers
3 large green peppers
7 large onions
3 Tbsp celery seed
3 Tbsp mustard seed
1 Tbsp salt
5 c granulated sugar
2 c cider vinegar
DIRECTIONS: CUT TOMATOES INTO CHUNKS REMOVING THE CORE, REMOVE SEEDS FROM THE PEPPERS & CUBE, AND CLEAN & CUBE ONIONS
in a grinder or food processor coarsley gind tomatoes, red and green peppers, and onions.
place cheese cloth inside large colander in order to place the ground vegetables and allow to drain for 1 hour.

Steps:

  • 1. Large non-aluminum stockpot combine the tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
  • 2. Sterlize enough jars and lids to hold relish (12 one-pint or 6 quart size. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to the top. Screw on lids.
  • 3. 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.
  • 4. 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 one year.

GREEN TOMATO RELISH



Green Tomato Relish image

This is a great all-purpose relish which works well on hamburgers, hot dogs, sandwiches, etc. I particularly like it on ham sandwiches. Great way to use up those green tomatoes left at the end of the season when the first frost is on its way. I like to use a red jalapeno, but if green is all you can find it is OK to use that. If you cannot find canning or pickling salt, you can use kosher salt, but double the amount - for example, this recipe calls for 1/2 a cup of canning salt, so if you are using kosher salt you should use 1 cup of kosher salt. Preparation time includes the time needed to soak the vegetables overnight.

Provided by xtine

Categories     Vegetable

Time 8h10m

Yield 6 pints

Number Of Ingredients 15

5 lbs green tomatoes
2 red bell peppers
1 green bell pepper
2 large white onions
1 jalapeno pepper
1/2 cup canning salt (non-iodized)
3 cups sugar
1 quart distilled white vinegar
1 cinnamon stick
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon celery seed
1/2 teaspoon mustard seeds
1/2 teaspoon peppercorn
1 bay leaf

Steps:

  • Wash tomatoes well and cut out the stem scar. Cut tomatoes into large pieces and set aside.
  • Chop the bell peppers, onions, and jalapeno into large pieces.
  • Place all the vegetables in a food processor, and process until the mixture has the consistency of a relish. Be careful not to over process - you don't want the mixture to turn into mush.
  • Soak the vegetables: place the vegetables in a large stainless steel pot or plastic bowl and combine with the half cup of canning salt, mixing well so that the salt dissolves. Add enough water to cover the vegetables, and mix again. Cover the bowl, and let it sit on the counter overnight or for at least 8 hours.
  • The next morning, line a counter with lots of paper towels - I usually use 5 layers. You are going to be placing the drained vegetables on these paper towels, so make sure you cover a fairly large space; at least 2 feet by 1 1/2 feet.
  • Drain the tomato/onion/pepper mixture and rinse with cold water. Drain well, and then with your hands, which you have just washed in hot water with soap, squeeze the remaining moisture out of the vegetables. You will see that a lot of water still comes out. Place the drained and squeezed vegetables on the paper towels.
  • Make a spice bag out of a quadruple layer of cheesecloth, and tie all the spices up in it.
  • In a non-reactive pan (i.e., one not made of aluminum) large enough to comfortably hold all the vegetables, combine the vinegar and sugar. Add the spice bag and bring to a boil, stirring to dissolve the sugar. Boil for 5 minutes, then add the drained vegetable mixture.
  • Bring the relish to a boil over high heat, then lower the heat and simmer, stirring occasionally, for 5 minutes.
  • Remove the spice bag and ladle the relish into canning jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any relish which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
  • Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
  • The relish should sit for at least a month before you use it, so the flavors can combine and improve.

UNKNOWNCHEF86'S GREEN TOMATO OR ZUCCHINI RELISH



Unknownchef86's Green Tomato or Zucchini Relish image

This mighty relish is one that I grew up with. This was originally a green tomato relish recipe, but one year my mom found herself with a lack of green tomatoes and an excess of monster zucchini. So she adapted. Different than most relishes in that it contains cabbage, I haven't yet found one that will match the flavor and texture. It's wonderful for hamburgers and hot dogs. And it makes killer tartar sauce for fish and chips (see recipe #170444). Once when I was a kid, and she was making fish and chips, my mom ran out of this relish. She sent one of my brothers to the store for tartar sauce. It eventually wound up being thrown out, because no one would eat it. In a houseful of non-picky eaters...that says something! PS: This recipe works best with those huge zucchini that you can occasionally find in your garden...and that other people are usually desperate to get rid of! While my mom used to peel the zucchini before making this, I find I prefer it unpeeled, as it adds to the color. Sorry I can't tell you the quantity...we never counted. Prep time is approximate, and does not include the drain-time. Note (11/03/2006): I accidentally omitted the onions when I originally posted the recipe. That has been corrected. Thanks to Chef 238044 for catching that error for me! (I wondered why you added extra onions when I read your review...oops!)

Provided by UnknownChef86

Categories     Sauces

Time 2h

Yield 21 pints

Number Of Ingredients 11

8 quarts green tomatoes (see note) or 8 quarts zucchini, ground (see note)
1 cup salt
1 medium head of cabbage, ground (see note)
6 green bell peppers, ground (see note)
5 red bell peppers, ground (see note)
6 medium onions, ground (see note)
3 quarts white vinegar
8 cups sugar
2 tablespoons celery seeds
2 tablespoons mustard seeds
1 teaspoon ground cloves

Steps:

  • Note: Grind vegetables with the coarsest blade on a meat grinder (hand-crank or otherwise); you can usually buy the hand-crank kind fairly cheaply at a thrift store.
  • Mix ground tomato or zucchini and salt, then pour into a cloth bag. Hang and let drain, overnight, over a non-metal container.
  • In the morning, remove tomato/zucchini to a large, non-reactive (non-aluminum) pot and add remaining ingredients.
  • Bring to a boil; simmer slowly for 20 minutes.
  • Pour into sterilized pints and seal.
  • Process in a boiling water bath for 10 minutes.

CHOW-CHOW (GREEN TOMATO RELISH)



Chow-chow (green tomato relish) image

Chow chow is a wonderful relish to put in potato salad, on sandwiches or hamburgers. My family in Iowa insists I ship them chow-chow every fall, and I'm in NC. :~)

Provided by Christine Chamberlain

Categories     Other Sauces

Number Of Ingredients 15

24 large green tomatoes
1 large head of cabbage
10 medium onions
5 medium green peppers
7 medium red peppers
1/2 c salt
4 c vinegar
5 c sugar
3 Tbsp dry mustard
1 Tbsp powdered ginger
1 Tbsp turmeric, ground
SPICE BAG
4 Tbsp mustard seeds
3 Tbsp celery seed
2 Tbsp pickling spice

Steps:

  • 1. Chop all vegetables; combine in a large kettle. Stir in salt; let stand at room temperature overnight, or at least 8 hours. Drain
  • 2. Combine vinegar, sugar, dry mustard, ginger and tumeric in a large kettle. Cut a 6 inch square of cheesecloth and place mustard seed, celery seed and pickling spices in the center. Gather the edges together, tie with string and add to the kettle/
  • 3. Bring to a boil and then simmer for 30 mins. Add vegetables and return to simmer for additional 30 minutes. Discard spice bag.
  • 4. Spoon hot chow-chow into hot sterilized jars and seal. Process for 15 minutes in a boiling-water canner. (20 mins. for altitudes of 1000-6000 feet. 25 mins for altitudes above 6000 feet.)

Tips:

  • Choose the right tomatoes: Use firm, green tomatoes that are free of blemishes. Smaller tomatoes are typically better for relish, as they have a higher flesh-to-seed ratio.
  • Prep the tomatoes: Wash the tomatoes thoroughly and remove the stem ends. Cut the tomatoes into small pieces, about 1/2 inch thick.
  • Use a variety of spices: Green tomato relish is a great way to use up leftover spices. Common spices used in relish include mustard seeds, celery seeds, and red pepper flakes. You can also add other spices to taste, such as garlic powder, onion powder, or paprika.
  • Simmer the relish: Bring the relish to a boil, then reduce the heat to low and simmer for at least 30 minutes. This will help the flavors to meld and develop.
  • Process the relish: If you want to store the relish for a long period of time, you can process it in a water bath canner. This will seal the jars and prevent spoilage.

Conclusion:

Green tomato relish is a delicious and versatile condiment that can be used in a variety of ways. It is a great way to use up leftover green tomatoes, and it can also be a fun and creative way to experiment with different flavors. Whether you are looking for a sweet, spicy, or tangy relish, there is a recipe out there to suit your taste. So next time you have a bumper crop of green tomatoes, don't let them go to waste - make a batch of green tomato relish instead!

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