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Green Tomato Sweet Relish: A Taste of Late Summer Sunshine

I’ll never forget the year our family attempted to grow our own vegetable garden. Enthusiasm quickly faded as summer wore on, and we were left with a sprawling jungle of tomato plants, overflowing with… green tomatoes. What were we going to do with all these unripened orbs? My resourceful grandmother, bless her heart, stepped in and transformed them into the most incredible sweet relish I’d ever tasted. It was a revelation! That tangy, sweet, and slightly spicy relish became a staple in our household, a reminder that even unexpected harvests can yield delicious results.

Recipe Overview

Prep Time: 1 hour 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Yields: 3 pints
Dietary Type: Vegetarian

Ingredients

11 cups green tomatoes, coarsely chopped
4 cups red peppers or 4 cups green peppers, chopped
2 cups onions, chopped
3 cups vinegar
6 cups sugar
1 tablespoon mustard seeds
1 tablespoon celery seed
4 tablespoons pickling salt (not iodized)

Equipment Needed

Large bowl
Colander
Large pot or Dutch oven
Cheesecloth (optional)
Sterilized jars and lids
Canning tongs
Large pot for water bath canning

Instructions

In a large bowl, combine the coarsely chopped green tomatoes, chopped red or green peppers, chopped onions, and pickling salt. Mix well to ensure the salt is evenly distributed.
Let the mixture stand for 1 hour. This allows the salt to draw out excess moisture from the vegetables. This step is crucial for achieving the right consistency for your relish.
After an hour, thoroughly drain the vegetable mixture in a colander. Press down on the vegetables to remove as much liquid as possible. Getting rid of excess water prevents a watery relish.
Transfer the drained vegetable mixture to a large pot or Dutch oven.
Add the vinegar and sugar to the pot.
If you prefer a milder flavor and want to avoid stray seeds in your relish, tie the mustard seeds and celery seed in a cheesecloth to create a spice bundle. This allows the flavors to infuse the relish without adding the actual seeds. If you don’t mind the seeds, you can add them directly to the pot.
Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking and burning. Ensure the sugar dissolves completely.
Once boiling, reduce the heat to a simmer and cook for 20 minutes, stirring occasionally. The relish should thicken slightly as it simmers.
While the relish is simmering, prepare your jars for canning. Sterilize the jars and lids according to the manufacturer’s instructions. This is essential for preventing spoilage.
Remove the spice bundle (if used) from the relish.
Carefully ladle the hot relish into the sterilized jars, leaving 1/2 inch of headspace at the top of each jar. Remove any air bubbles by gently tapping the jars on the counter or using a non-metallic utensil.
Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip tight. Do not overtighten the bands, as this can prevent proper sealing.
Process the filled jars in a boiling water bath for 20 minutes. Ensure the jars are fully submerged in boiling water, with at least 1-2 inches of water above the tops of the jars. Use canning tongs to carefully lower and remove the jars from the water bath.
Place the jars on a towel-lined surface and let them cool completely. As the jars cool, you should hear a popping sound, indicating that they have sealed properly.
After the jars have cooled completely, check the seals. Press down on the center of each lid. If the lid flexes up and down, it is not properly sealed and should be refrigerated and used immediately or reprocessed with a new lid.

Expert Tips & Tricks

Don’t skip the salting and draining step! It’s vital for removing excess moisture and preventing a soggy relish.
For a spicier kick, add a pinch of red pepper flakes or a finely chopped jalapeño pepper to the relish during cooking.
If you don’t have pickling salt, you can use kosher salt, but avoid using iodized salt, as it can darken the relish and give it a slightly bitter taste.
Use a stainless steel or enamel pot to prevent any metallic taste from leaching into the relish.
The relish will thicken further as it cools. If it seems a little thin while simmering, don’t worry, it will reach the perfect consistency.

Serving & Storage Suggestions

Green tomato sweet relish is incredibly versatile. Serve it as a condiment with grilled meats, burgers, or hot dogs. It’s also fantastic as a topping for cream cheese and crackers, or as a flavorful addition to sandwiches and salads.

Properly sealed jars of green tomato sweet relish can be stored in a cool, dark place for up to one year. Once opened, refrigerate the relish and use it within a few weeks. Discard any opened jars that show signs of spoilage, such as mold or a bulging lid.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.

Nutrient	Amount per Serving	% Daily Value
Calories	622 kcal	31%
Total Fat	0.4 g	1%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	3134 mg	130%
Total Carbohydrate	152.9 g	51%
Dietary Fiber	4.5 g	18%
Sugars	146.4 g	293%
Protein	4.1 g	8%

Variations & Substitutions

Spice it up: Add a diced jalapeño or serrano pepper for heat.
Sweeten naturally: Use honey or maple syrup instead of sugar, adjusting the amount to taste. Be aware this may slightly alter the flavor and consistency.
Different peppers: Experiment with different colored bell peppers for a vibrant relish.
Add other vegetables: Consider including chopped carrots, cauliflower florets, or corn kernels for added texture and flavor.
Herbs and Spices: Try adding a bay leaf during the cooking process or a pinch of dried thyme for an herbaceous note.

FAQs (Frequently Asked Questions)

Q: Why is it important to use pickling salt?
A: Pickling salt, also known as canning salt, is pure sodium chloride without any additives like iodine or anti-caking agents. These additives can darken the relish and cause cloudiness in the jars.

Q: Can I use regular table salt if I don’t have pickling salt?
A: While you can use regular table salt in a pinch, it’s not recommended because the iodine it contains can affect the color and flavor of the relish. If you must use it, reduce the amount slightly.

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. If the lid flexes, the jar hasn’t sealed properly and should be refrigerated and used promptly.

Q: What if my relish is too watery?
A: Next time, be sure to thoroughly drain the vegetables after salting. You can also simmer the relish for a longer period, uncovered, to allow excess moisture to evaporate.

Q: How long will the sealed relish last?
A: Properly sealed jars of green tomato sweet relish can be stored in a cool, dark place for up to one year.

Final Thoughts

I hope you’ll give this Green Tomato Sweet Relish recipe a try! It’s a fantastic way to use up those end-of-season green tomatoes and create a delicious and versatile condiment that will brighten up any meal. Don’t be afraid to experiment with the spices and vegetables to create your own unique version. And if you do, please share your feedback – I’d love to hear how it turned out! This relish pairs particularly well with grilled sausages or served alongside a sharp cheddar cheese. Enjoy!

Green Tomato Sweet Relish Recipe