Best 5 Green Tomato Relish Moms Best Piccalilli Recipes

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Are you looking for a tangy and sweet condiment that will add a burst of flavor to your next meal? Look no further than Green Tomato Relish Mom's Best Piccalilli! This classic recipe combines green tomatoes, onions, sweet peppers, and a variety of spices to create a unique and delicious relish that is perfect for adding a pop of flavor to sandwiches, burgers, hot dogs, and more. Whether you're a seasoned chef or a beginner in the kitchen, this easy-to-follow recipe will guide you through the process of making this timeless condiment. So gather your ingredients, put on your apron, and let's get started on creating a batch of Green Tomato Relish Mom's Best Piccalilli that will become a staple in your kitchen.

Let's cook with our recipes!

UNCLE D'S SWEET PICCALILLI (GREEN TOMATO RELISH)



Uncle D's Sweet Piccalilli (Green Tomato Relish) image

Not sure what to do with the last of those green tomatoes from your garden? This recipe will use 'em up and the result is a tasty relish that is flavorful and can be used in place of sweet pickle relish. It can also be used like a side chutney for pork chops or sausage. Makes a great fall/harvest gift for friends and neighbors too.

Provided by Dave Hagan

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h

Yield 48

Number Of Ingredients 10

3 cups apple cider vinegar
3 cups white sugar
2 tablespoons salt
1 tablespoon mustard seed
1 tablespoon dried basil
6 cups seeded and finely chopped green tomatoes
2 cups finely chopped red bell peppers
2 cups finely chopped red onion
2 cups finely chopped Granny Smith apples
8 4-ounce canning jars with lids and rings

Steps:

  • Combine vinegar, sugar, salt, mustard seed, and basil in a large pot; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes. Stir green tomatoes, red bell peppers, red onion, and Granny Smith apples into vinegar mixture; boil vigorously, stirring occasionally, until vegetables have softened and relish flavors have blended, 15 to 20 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or 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 about 10 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 65 calories, Carbohydrate 15.6 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 295 mg, Sugar 14.5 g

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

PICCALILLI (GREEN TOMATO CHUTNEY)



Piccalilli (Green Tomato Chutney) image

I needed something to use up my green tomatoes. I found this recipe in Keeping the Harvest by Nancy Chioffi and Cretchen Mead. I modified the spices to suit my tastes (used heaping teaspoons). This makes an excellent meatloaf when combined (1/2 pt) with 1 lb ground turkey, 1 egg and 2 crushed matzos (topped with 1/4 cup of ketchup mixed with 2 Tbsp brown sugar and 1/2 tsp cumin). Also good on hamburgers (mixed with ketchup) and hotdogs. I hand chopped the veggies because I wanted to give this as gifts, and I like the uniformity of the pieces, but using a food processor would take a fraction of the time.

Provided by SassyStew

Categories     Vegetable

Time 1h20m

Yield 12 half-pints

Number Of Ingredients 11

3 red bell peppers
3 green bell peppers
2 quarts green tomatoes
10 small yellow onions
3 cups cider vinegar, divided
1/8 cup kosher salt
1 1/2 cups sugar
1/4 cup brown mustard seeds
1 1/2 teaspoons chili flakes
1 teaspoon sweet paprika
1 teaspoon smoked paprika

Steps:

  • Wash, seed and quarter the peppers. Wash and quarter the tomatoes. Peel and quarter the onions.
  • Pulse vegetables in batches in a food processor until they are cut to a small dice. (Or chop by hand into a quarter-inch dice).
  • Drain off extra liquid. In a large kettle, mix vegetables and 1 1/2 cups of vinegar.
  • Boil for 30 minutes, stirring often.
  • Drain and discard liquid.
  • Add remaining 1 1/2 cups vinegar, sugar and spices, and simmer for 3 minutes (or until desired consistency).
  • Pour into hot sterilized half-pint jars, allowing for 1/2 inch headspace, and process in a boiling water bath for 5 minutes (up to 1,000 ft of altitude).

Nutrition Facts : Calories 194.7, Fat 1.6, SaturatedFat 0.2, Sodium 1204.3, Carbohydrate 42.4, Fiber 4, Sugar 34.8, Protein 3.5

PICCALILLI



Piccalilli image

I loved this as a child, a great aunt made it. When I married and had my own garden I came across this recipe in a 1972 paperback Fanny Farmer Cookbook, that's all I could afford for cook books as a young couple. The recipe tastes exactly as I remembered as a child. And it is a great way to use up those green tomatoes left on the plants when the frost hits. Great on hamburgers and hot dogs. Or just as a change from pickles.

Provided by ChrisF

Categories     Vegetable

Time 1h15m

Yield 4 pints

Number Of Ingredients 13

5 green tomatoes
5 green peppers
2 red peppers
5 onions, peeled
1 small cabbage
1/4 cup salt
3 cups brown sugar
1 1/2 teaspoons celery seeds
1 tablespoon mustard seeds
1 tablespoon whole cloves
2 inches cinnamon sticks
1 tablespoon allspice berry
2 cups mild cider vinegar

Steps:

  • Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
  • Sprinkle them with the 1/4 cup salt.
  • Cover and let stand overnight.
  • Next day.
  • Cover with cold water and drain.
  • Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
  • Bring to the boiling point and cook slowly 15 minutes.
  • Pack in pint jars.
  • And process in boiling water bath to seal.

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

Tips:

  • To ensure the best flavor and texture, use firm and slightly underripe green tomatoes for the relish.
  • To easily peel the tomatoes, immerse them in boiling water for 30 seconds to loosen the skin, and then transfer them immediately to ice water to stop the cooking process.
  • Use a sharp knife to thinly slice the tomatoes and onions to achieve a consistent texture in the relish.
  • To add a touch of sweetness and balance the tanginess, use a combination of granulated and brown sugar.
  • Feel free to adjust the amount of chili flakes or cayenne pepper according to your desired level of spiciness.
  • Sterilize your jars and lids by boiling them in water for 10 minutes before filling them with the relish to ensure proper preservation.
  • Process the filled jars in a boiling water bath for the recommended time specified in the recipe to create a safe and shelf-stable product.
  • Store the sealed jars of relish in a cool, dark place for up to a year to maintain their quality and flavor.

Conclusion:

Green tomato relish is a versatile condiment that adds a tangy and flavorful touch to various dishes. Whether you enjoy it as a condiment for grilled meats, as a topping for tacos, or as a spread for sandwiches, this relish offers a delightful balance of sweet, sour, and spicy flavors. By following the outlined recipes and incorporating these tips, you can create a delicious homemade green tomato relish that will surely impress your family and friends. Experiment with different variations, such as adding different herbs or adjusting the proportions of vinegar and sugar, to create a unique and personalized relish that suits your taste preferences. Enjoy the delightful flavors of this classic condiment and elevate your meals with a burst of tangy goodness!

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