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
- 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
- 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. Yield: 8 pints.
Originally published as Pickled Green Tomato Relish in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p230
Reviews for Pickled Green Tomato Relish
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Reviewed Aug. 12, 2016
"Loved the salty sour combination. I added 3-1/2 cups sugar."
Reviewed Jul. 20, 2016
"This is the same thing as Chow Chow relish that has beenaround for years. Just a smaller batch without the cabbagean a few less seasonings. We always made this at the endof the growing season in Ohio. It used up the green tomatoesand peppers etc that left in the garden would just rot otherwise.You can use different ratios of the vegetables. Just as long as youhave enough juice to cover the product in the jars. Taste cold andwhile hot before you can it. You can adjust using onion powder ifneeded. We add chow chow to potato, tuna,macaroni, chicken &,ham salads. Also cold slaw. Any recipe that has mayo as a base isgood with this added to it. I'd say 1 cup mayo to around 2Tablespoons of chow chow and maybe 1 teaspoon mustard. It'sall to taste. No mustard in the slaw....but heavier on the chowchow to mayo ratio. Great on hot dogs and burgers . Makes agreat tarter sauce for fish.. Thousand island dressing. Lots of uses."
Reviewed Oct. 7, 2015
"My husband helped me can this and we were blown away by how indescribably delicious this is!"