Zesty Green Tomato Relish: A Taste of Late Summer Sunshine

I remember my grandmother always had a jar of green tomato relish sitting on her kitchen counter. It was this vibrant, slightly tangy concoction that she’d dollop onto everything from grilled sausages to simple scrambled eggs. As a child, I didn’t quite understand her love for it, mistaking the green tomatoes for unripe, and therefore, not-so-delicious fare. But as I grew older, I began to appreciate its unique flavor, a delightful mix of sweet, sour, and a hint of spice that added a unique zest to any meal. This recipe is my attempt to recreate that taste of nostalgia, bringing those warm, summer memories back with every bite.

Recipe Overview

• Prep Time: 1 hour 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 50 minutes
• Yields: 5 half pints
• Dietary Type: Vegan, Gluten-Free

Ingredients

• 1 quart chopped green tomatoes
• 1 large sweet white onion, chopped
• 1 large green pepper, chopped
• 2 tablespoons canning salt
• 1 cup sugar
• 1 tablespoon prepared mustard
• 1 teaspoon celery salt
• 4 whole cloves
• 1 cup vinegar (5% acidity)

Equipment Needed

• Large bowl
• Large pot
• Cheesecloth
• Canning jars (5 half-pint jars)
• Canning lids and rings
• Jar lifter
• Large stockpot for water bath canning

Instructions

1. In a large bowl, combine the 1 quart of chopped green tomatoes, 1 chopped large sweet white onion, and 1 chopped large green pepper.
2. Sprinkle 2 tablespoons of canning salt over the vegetables. Mix well to ensure even coverage.
3. Let the salted vegetables stand for 1 hour. This step is crucial for drawing out excess moisture and firming up the texture of the relish.
4. Drain the vegetables thoroughly, discarding the excess liquid. You can gently press the vegetables to remove as much moisture as possible.
5. In a large pot, combine the drained vegetables with 1 cup of sugar, 1 tablespoon of prepared mustard, and 1 teaspoon of celery salt.
6. Tie the 4 whole cloves in a piece of cheesecloth, creating a small spice bag. This allows the flavor of the cloves to infuse into the relish without leaving behind any bits.
7. Add the spice bag to the vegetable mixture.
8. Stir in 1 cup of vinegar (5% acidity). The vinegar is essential for preserving the relish and providing that characteristic tang.
9. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking.
10. Simmer for 20 minutes, continuing to stir occasionally. The relish should thicken slightly.
11. Carefully take out the spice bag made of cheesecloth, pressing gently to extract as much flavor as possible. Discard the spice bag.
12. While the relish is simmering, prepare your canning jars. Wash the jars, lids, and rings in hot, soapy water. Rinse well.
13. Sterilize the jars by placing them in a large pot of boiling water for 10 minutes. Keep the jars hot until ready to fill.
14. Pack the hot relish into the hot, sterilized jars, leaving 1/4 inch headspace at the top. Headspace is important for proper sealing.
15. Remove any air bubbles by gently tapping the jars on the counter or using a clean utensil.
16. Wipe the rims of the jars clean with a damp cloth.
17. Place the canning lids on the jars, and screw on the rings fingertip-tight. Do not overtighten the rings, as this can prevent proper sealing.
18. Process the filled jars in a hot water bath for 10 minutes. Ensure the water covers the jars by at least 1 inch. Start timing when the water returns to a boil.
19. After processing, turn off the heat and let the jars sit in the hot water for 5 minutes. This helps to prevent siphoning.
20. Carefully remove the jars from the water bath using a jar lifter and place them on a towel-lined surface to cool.
21. As the jars cool, you should hear a “pop” sound, indicating that the lids have sealed properly.
22. After the jars have cooled completely (about 12-24 hours), check the seals by pressing down on the center of each lid. If the lid flexes, it is not sealed properly. Refrigerate any unsealed jars and use the relish within a few weeks.

Expert Tips & Tricks

• For a spicier relish, add a pinch of red pepper flakes or a finely chopped jalapeno pepper to the mixture.
• To enhance the flavor, try adding a small amount of ground ginger or a dash of Worcestershire sauce.
• If you prefer a smoother relish, you can pulse the vegetables in a food processor before cooking. Be careful not to over-process, as you don’t want to puree them.
• To prevent the relish from being too watery, make sure to drain the salted vegetables thoroughly. You can even squeeze out excess moisture using a clean kitchen towel.
• If you don’t have canning salt, you can use regular table salt, but be aware that it may contain additives that can cloud the brine.

Serving & Storage Suggestions

Green tomato relish is a versatile condiment that can be used in a variety of ways. It’s fantastic on hot dogs, hamburgers, and sandwiches. It also pairs well with grilled meats, fish, and poultry. You can even use it as a topping for crackers and cheese.

Once opened, store the relish in the refrigerator. It should last for several weeks. Unopened jars of properly canned relish can be stored in a cool, dark place for up to a year. If you didn’t can the relish, it can be kept in an airtight container in the refrigerator for up to one week.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	222.5 kcal	N/A
Calories from Fat	7g	3%
Total Fat	0.8 g	1%
Saturated Fat	0.2 g	0%
Cholesterol	0 mg	0%
Sodium	2851 mg	118%
Total Carbohydrate	52.9 g	17%
Dietary Fiber	3.3 g	13%
Sugars	47.8 g	191%
Protein	2.6 g	5%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Green Tomato Relish: Add diced jalapeños or a pinch of cayenne pepper for a kick.
• Sweet & Tangy Relish: Increase the sugar slightly and add a splash of apple cider vinegar for extra tang.
• Green Tomato & Corn Relish: Incorporate cooked corn kernels for added sweetness and texture.
• Low-Sugar Relish: Use a sugar substitute like stevia or erythritol, but be mindful of how it affects the flavor and preservation. You may need to adjust the vinegar content to compensate.
• Add Different Peppers: Try using red bell peppers, poblano peppers, or banana peppers for unique flavor profiles.
• Pickled Green Tomatoes: Make pickled green tomatoes separately and then chop them up and add them to the relish for a different texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use different types of vinegar?
A: While white vinegar is recommended for its clear flavor and high acidity, you can experiment with apple cider vinegar for a slightly sweeter taste, but make sure the acidity is 5%.

Q: Do I have to use canning salt?
A: Canning salt is ideal because it doesn’t contain iodine or anti-caking agents that can discolor the relish or make the brine cloudy, but sea salt can be a good substitute.

Q: How do I know if my jars have sealed properly?
A: After cooling, the lid should be slightly concave and not flex when pressed in the center. If a jar doesn’t seal, refrigerate it immediately and use the relish within a few weeks.

Q: Can I freeze green tomato relish?
A: While it’s not ideal due to potential changes in texture, you can freeze relish in freezer-safe containers, leaving headspace for expansion.

Q: What if I don’t have green tomatoes?
A: While the recipe is specifically for green tomatoes, you could try using slightly underripe red tomatoes, but the flavor and texture will be different.

Final Thoughts

Green tomato relish is more than just a condiment; it’s a celebration of the end of summer and the bounty of the garden. It’s a way to transform those often-overlooked green tomatoes into something truly special. Whether you’re a seasoned canner or a curious beginner, I encourage you to give this recipe a try. Share it with friends and family, and let its zesty flavor brighten up your meals. And who knows, maybe you’ll even create your own green tomato relish memories that will last a lifetime.