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Fresh Tomato Relish

 Fresh Tomato Relish
Meet the Cook: My two grown sons (I have two granddaughters) actually eat this as a salad, but that's a bit too hot for me! The recipe's from my late husband's mother, and I haven't varied it over the years. I usually make a batch as soon as the first tomatoes of the season are ready. It will keep for months in the freezer. I like to crochet and sew, and I'm active in my church. Three times e
96 ServingsPrep: 30 min. + chilling


  • 2 cups white vinegar
  • 1/2 cup sugar
  • 8 cups chopped tomatoes (about 11 large)
  • 1/2 cup chopped onion
  • 1 medium green pepper, diced
  • 1 celery rib, diced
  • 1/4 cup prepared horseradish
  • 2 tablespoons salt
  • 1 tablespoon mustard seed
  • 1-1/2 teaspoons pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves


  • In a large saucepan, bring vinegar and sugar to a boil. Remove from
  • the heat; cool completely.
  • In a large bowl, combine remaining ingredients; add vinegar mixture
  • and mix well. Spoon into storage containers, allowing 1/2-in.
  • headspace. Refrigerate up to 2 weeks or freeze up to 12 months.
  • Serve with a slotted spoon. Yield: about 6 pints.
Nutritional Facts: 1 serving (2 tablespoons) equals 9 calories, trace fat (trace saturated fat), 0 cholesterol, 151 mg sodium, 2 g carbohydrate, trace fiber, trace protein.