This is one of my favorite recipes for fall! I have been making this relish for over 20 years!! It is great as a condiment with roast beef, turkey , on hamburgers, hotdogs… whatever. It is so yummy!!
Mix the salt with the sliced tomatoes and allow to stand overnight. The next day, rinse and drain.
In a large pot combine vinegar, sugar, mustard seeds, celery seeds, turmeric and onions. Bring to a boil and simmer about 5 minutes. Stir in the drained tomatoes and the peppers. Bring to a boil and simmer gently 20 minutes or longer for a softer relish.
Pack into hot sterilized jars and seal according to standard canning practices. Makes 5 pints.
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I just left this review in the comment section so I’ll type again. This relish is very good. I shared with co-workers and one used it as sandwich spread, it is tasty as such. I’ll make again with my next batch of green tomatoes. Thanks for sharing.
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Kim Schellenberg on 9.27.2024
I have made this relish for 3 years in a row now! I don’t grow tomatoes, but my neighbours do. They happily give me the green ones, and in return, they get relish. We All Win!
I so very much appreciate that at times when the frost hits early and there is mostly green tomatoes on the vine that it doesn’t end up all going to waste. Use wisely the things which we are given.
Several batches-worth are cut up, so I make variations between the batches adding herbs or extra jalapeño to them. I NEVER AGAIN want to eat store-bought relish!!
dutch49 on 10.19.2011
Chef Fish, the relish is very good. I brought a jar to share at work. Everyone enjoyed, someone used it as sandwich spread and it was tasty as such. Thanks for the recipe.
Chef Fish on 10.6.2011
For my Green Tomato Relish…I must apologize…it should read 3 tablespoons mustard seeds not 3 whole mustard seeds