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Best Easy Homemade Green Tomato Relish Recipe

homemade green tomato relish - featured image

This tangy, slightly sweet green tomato relish is the perfect way to use up end-of-harvest green tomatoes. With a chunky texture and balanced flavor, it’s great on hot dogs, burgers, and more.

Ingredients

Scale
  • 4 pounds green tomatoes, cored and roughly chopped
  • 1 large yellow onion, diced
  • 1 medium red bell pepper, seeded and diced
  • 1 cup apple cider vinegar
  • 1 cup granulated sugar
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground ginger
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Wash and core green tomatoes. Chop into 1/2-inch pieces. Dice onion and bell pepper to similar size. Toss in a large bowl.
  2. Sprinkle kosher salt over vegetables, stir, and let rest for 15 minutes to draw out moisture.
  3. In a large pot, whisk together apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, ground ginger, and red pepper flakes (if using). Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
  4. Drain vegetables in a colander (do not rinse) and add to the pot. Stir to combine.
  5. Simmer uncovered for 35 to 45 minutes, stirring every 5 minutes, until tomatoes are tender and liquid is syrupy.
  6. Taste and adjust seasoning with more salt, sugar, or vinegar as needed.
  7. Remove from heat and let cool for 5 minutes.
  8. Ladle hot relish into clean jars, leaving 1/2 inch headspace. Wipe rims, screw on lids, and let cool to room temperature for fridge storage, or process in a water bath for 10 minutes for long-term storage.

Notes

Don’t skip the salting step to avoid watery relish. Use the ‘plate test’ to check doneness: drop a spoonful on a cold plate; if it holds its shape without releasing liquid, it’s ready. Stir gently to maintain chunky texture. Season in layers, tasting at the end.

Nutrition

Keywords: green tomato relish, homemade relish, end-of-harvest, canning recipe, tangy relish