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Fresh Tomato Relish

My two grown sons 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. —Lela Baskins, Windsor, Missouri
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    about 6 pints


  • 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.
Nutrition Facts
2 tablespoons: 9 calories, 0 fat (0 saturated fat), 0 cholesterol, 151mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 0 protein.

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Average Rating:
  • Sue
    Aug 28, 2019

    This is just delicious, and not that hot. The cloves and cinnamon add an interesting dimension. The best new relish I’ve made in years. Definitely edible as a salad, too.

  • gasgal22
    Jul 27, 2011

    +very good will make agan

  • Lois Currier
    Sep 23, 2009

    What about relish made from green tomatoes? My tomatoe plants are done for the season but, I have a bunch of green tomatoes. PLEASE HELP!