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Pickled Green Tomato Relish Recipe

Pickled Green Tomato Relish Recipe

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
TOTAL TIME: Prep: 1 hour + standing Process: 15 min./batch YIELD:128 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutritional Facts

2 tablespoons: 37 calories, 0 fat (0 saturated fat), 0 cholesterol, 78mg sodium, 9g carbohydrate (8g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

Reviews for Pickled Green Tomato Relish

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peterpatchnanna User ID: 7827524 255929
Reviewed Oct. 25, 2016

"do you have to peel the tomatoes?"

Seabreeze5148 User ID: 3540366 255706
Reviewed Oct. 21, 2016

"Just finished putting it to a simmer ( which will take longer as I did not have the time to drain, as suggested in the first part.). I will end up with more than just 8 pints, though. Smells wonderful."

ClydeWoman User ID: 7322761 252547
Reviewed Aug. 12, 2016

"Loved the salty sour combination. I added 3-1/2 cups sugar."

ryan0705 User ID: 3574117 250653
Reviewed Jul. 20, 2016

"This is the same thing as Chow Chow relish that has been

around for years. Just a smaller batch without the cabbage
an a few less seasonings. We always made this at the end
of the growing season in Ohio. It used up the green tomatoes
and peppers etc that left in the garden would just rot otherwise.
You can use different ratios of the vegetables. Just as long as you
have enough juice to cover the product in the jars. Taste cold and
while hot before you can it. You can adjust using onion powder if
needed. We add chow chow to potato, tuna,macaroni, chicken &,
ham salads. Also cold slaw. Any recipe that has mayo as a base is
good with this added to it. I'd say 1 cup mayo to around 2
Tablespoons of chow chow and maybe 1 teaspoon mustard. It's
all to taste. No mustard in the slaw....but heavier on the chow
chow to mayo ratio. Great on hot dogs and burgers . Makes a
great tarter sauce for fish.. Thousand island dressing. Lots of uses."

didderbug User ID: 8561413 234175
Reviewed Oct. 7, 2015

"My husband helped me can this and we were blown away by how indescribably delicious this is!"

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