Green Tomato Relish
This green tomato relish is a delicious, tangy mix of green tomatoes, onions, bell peppers, and spices, perfect with sandwiches, potatoes, cheese, and many other entrées. A jar of this makes a great gift, too!
This green tomato relish is a delicious, tangy mix of green tomatoes, onions, bell peppers, and spices, perfect with sandwiches, potatoes, cheese, and many other entrées. A jar of this makes a great gift, too!
Very good flavor! I have made this 3 times this summer, with the last batch having about 4 hot peppers added! We love it with white beans and cornbread. Make it in wide-mouth pint jars, halfpints aren't big enough. Thanks Linda for a great recipe.Read More
One difficulty I had with this recipe: how big is a large tomato? We had large beefsteaks that had bigger water content and larger size than normal. It was hard trying to adjust to what was expected of "24 large tomatoes". Alot of guesswork involved. Surely a poundage or a volumetric measurement would help more! The simmering mixture turned out needing more vinegar and more sugar in adjustment, my guess being that there was too much tomato from misguessing. That said, I tried my best to get it to a nice outcome but the final product tasted like there was an ingredient missing somewhat. Still it was a pretty decent, if fussy outcome.Read More
Very good flavor! I have made this 3 times this summer, with the last batch having about 4 hot peppers added! We love it with white beans and cornbread. Make it in wide-mouth pint jars, halfpints aren't big enough. Thanks Linda for a great recipe.
Thanks Linda my Mother made this Green Tomato Relish when I was a kid.When she died her recipe's disappeared. My favorite meal was Her Meatloaf with the Relish piled on.Mashed Potatoe's,Gravey, and her Toss Salad, and warm Home Made Bread. I can smell the aroma from her kitchen now 69 years latter
I made a batch of this. It has a very good flavor and is great on sandwiches and burgers. It also makes a interesting tatar sauce when mixed with mayonase or salad dressing. Try it!!
YUMMY!!! My family would eat this as an entree! I made 1/4 of the original recipe. I was able to can 2 wide-mouthed pint jars and 3 half-pint jelly jars from the 1/4 recipe. The only thing I would change is that next time I'll reduce the celery seed by just a tiny bit--maybe use 2 TSP instead of 2-1/4 TSP. But really, this is a wonderful relish.
Yesterday I removed my vegetable plants and had loads of green tomatoes. I decided to look for a way to use them and chose this recipe. Wow! Delicious! I used only 3 cups of sugar but was very pleased with the results. This is going to make great Christmas gifts. Now I can't wait until next year's garden!
This is an awesome recipe! I think I may have used a bit more tomatoes then called for...I didn't count because I had a lot of very little ones. I also did not drain the juices, I used them and everything seemed to come out fine. This recipe made 17 one pint jars for me. My DF who normally does not like relish piled this high on his hot dog. I am grateful for this recipe so all those end of the season tomatoes don't go to waste! Thank you!
My husband made this recipe as we had an over abundance of tomatoes this year and we had to find various recipes for green tomatoes. This recipe was excellent and very easy to make. Thanks to Linda McDaniel for sharing this wonderful recipe.
This is the best relish recipe I have ever used in 40 years of canning.Great on hot dogs, ham eggs or put cream cheese on a craker and a dollop of this WOW!!!!. A hint to the lady who had trouble chopping it to the right size. Fill your blender 3/4 with water, add quartered tomatoes and pulse a little until it's the right size for you, put in a colander over a bowl to drain and reuse the water. Also works good for peppers, onions etc. Great way to shred cabbage for slaw too.
My mom made this relish every fall to use up all those green tomatoes! It was a family favorite. Mom died before she could pass along the recipe. How delighted I was to find it on Allrecipes. I reduced the sugar to 3 cups and canned in 12 oz. jam jars. Thanks, Linda, for sharing this recipe. It's a delicious walk down Memory Lane.
One difficulty I had with this recipe: how big is a large tomato? We had large beefsteaks that had bigger water content and larger size than normal. It was hard trying to adjust to what was expected of "24 large tomatoes". Alot of guesswork involved. Surely a poundage or a volumetric measurement would help more! The simmering mixture turned out needing more vinegar and more sugar in adjustment, my guess being that there was too much tomato from misguessing. That said, I tried my best to get it to a nice outcome but the final product tasted like there was an ingredient missing somewhat. Still it was a pretty decent, if fussy outcome.
We've used a similar recipe to this for generations. Great for using up the last of the green tomatoes from the garden in the fall. We love it! The only difference I can see is we've always used some horseradish and some cloves. We put the spices in a cloth bag and only let a few escape into the relish. Here's my recipe: Green Tomato Relish (24 pints) 30 # green tomatoes 6 sweet red peppers 12 green peppers 12# med. onions 3 cups salt 6 qt. cider vinegar 12 cups sugar 6 Tbsp. celery seed 12 Tbsp. mustard seed 6 Tbsp. horseradish 6 tsp. whole cloves Grind all vegetables on fine grind. Add salt. Let sit overnight. Drain (squeeze!) all liquid out of vegetables. All liquid! Place vinegar in large pan. Add sugar and horseradish. Place spices in cloth spice bag ( I let a few celery seeds and mustard seeds escape). Add DRAINED vegetables. Bring to boil. Pack into jars. Seal. Hint: Light a couple of candles while you're grinding the onions. It helps burn off (cook) the onion gases so they won't bother your eyes.
We love this relish. I have made it for several summers and had lost my recipe. I was very relieved to find it here. Thanks Linda, this truly is the best!!!!
This recipe tastes like the relish my Grandmother used to make. I love it.
This is close enough to my recipe that I feel I can review it. This stuff is so superior to store-bought relish! I can't eat a hot dog, hamburger, or ham sandwich at home without it. For a wonderful treat and a quick appetizer, mix this relish with shredded extra sharp cheddar, mash together, and add low-fat mayonnaise to a spreading consistency. Serve with crackers. Fast, different, and fabulous. Also great in ham salad. Grind the ham, add relish and mayo to taste. Best ever!!!!
This was my first time canning by myself. I had a bushel of green tomatoes and found this recipe. I read ALL of the reviews for help, and decided to cut the sugar to 3 cups. I am glad I did! It was super sweet with the 3 cups. I had two pots of it on the stove, and added fresh jalepenos to one of them. That gave it a sweet and spicy taste, and i prefered that. i don't like sweet relish or sweet pickles, so cutting the sugar for me was needed. Overall, my onions were super strong, and next time i would probably cut them down, and make sure the green tomato's stood out more. It is a good relish, and unique flavor that you cannot get at any store!
I never would have guessed that this recipe would be sooooo good! What a great use for green tomatoes! I was uncertain whether the tomatoes should be peeled and cored, but since it didn't specify in the recipe, I just chopped them up whole. It came out fine! (I HATE the whole peeling and coring ordeal) I left sugar as is and added a couple of peppers for some zip. It is all you really need on a hot dog, the mustard, tomato, celery seed, relish, and onion are all there in one package! Great for making thousand island or tartar sauce. I never added relish to my chicken or tuna salad, but I do now! Thanks so much for sharing this recipe!
This is SO good. However, I took the advice of so many others and added only 3 cups of sugar. It was more than enough. With 3 cups worth it has the equivelent sweetness that store bought relish would have. It comes out perfect and has a nice crunch. There is one other thing i would change next time. I would not drain it. It did drain off a lot of water but i found when i filled my jars i did not have enough juice to fill them all up and it left air pockets. I have my fingers crossed that they will remain sealed. Not that they will last long. I am now customizing my family meals around this relish so i can use it more often!!
I love this recipe... although I had my doubts. I usually throw out the whole tomato bush, tomatoes and all, at the end of the season. Well, no more! This was easy, tasty and looks pretty in the jars. I have only ever canned jelly so the 30 min hot water bath thing was a bit much since I have no canning supplies. Just make sure your biggest jars fit in your biggest pot with plenty of room above it for water. Mine didn't and there were two jars that I could not process that are hanging out in the fridge. No matter, though, they won't last long!! All I changed was that I added extra salt and a little more vinegar than called for. Tastes like sweet pickles, NOTHING like tomatoes, in case you are worried. Also, I had a variety of tomatoes: big, little, cherry. Some were green, some were a little orange, I think maybe a few red ones even snuck in. One thing I'd love to try is adding heat, like a hot pepper or red pepper flakes to zip it up even more. I'll let y'all know if I try it! YUM!
I really liked this but I made it with end of the garden tomatoes so I converted 24 large green tomatoes (large is 7 oz minimum) x 24 =168 ounces, so 10 lbs and 8 ounces is correct amount of any size tomatoes.One cup of onion roughly chopped is 1 large onion. I don't like recipes that are measured in "large, small" because of the room for variance!
absolutely delicious and easy to make. Tip: save the liquid drained from the tomato, pepper and onion mixture and use it as a soup base.
Great tasting, and not too difficult. What a great use for my over abundance of green tomatoes. I made a half batch and used 2 cups of splenda in place of the sugar, came out perfect. I plan to make this again and give as gifts as well.
My husband eats this by the spoonful at times! We are both diabetic so instead of sugar I use a bit less than 5 cups of Splenda. This relish is fabulous. I have a grinder so this recipe goes easy. I'm about to make another batch. This stuff gets gone fast! We can eat as much as we like as there is no sugar! Splenda works well for this unlike baking where you need a combo of it and sugar for best results.
LOVE IT! This really is as good as everyone says it is. We've put it on sandwiches, hotdogs, baked potaoes, mixed into tuna...delish! I only made 1/3 of the recipe - wish I'd made more!
My mother also made this for years. Now that she has passed I make it and distribute some of it to my brothers. The recipe is made to use up whats left in the garden at the end of the growing season. I add about 6 to 8 cups of ground cabbage also. I triple the recipe keeping the onion about the same amount as this recipe shows. I don't like using a food processor it works to well. I like it not so finely ground up. But I like it finer then store bought pickle relish though. If it is to fine you lose alot when draining the water off it. I use a blender. You add water with vegetables about half and half. Works well. You don't have to be exact on your vegetable mix ratio. But keep the syrup ingredients ratio pretty close to the measurements given. Make sure your juice saturates the vegetable mixture top when in the jars. You need warm wet paper towels to keep jar rims clean of the sticky juice. If the rim is sticky it will not stay sealed for years but a month or maybe less. So check lids repeatedly before storing. I use it in potato salad, egg salad, tuna salad, on hot dogs. Macaroni salad and in deviled eggs. Even people who said they don't like pickle relish love this. I think it's originally called chow chow many years ago. Good stuff!
I first found and made this recipe in 2009 when we were going to have an early frost and my tomato plants were covered with green tomatoes -- including green cherry tomatoes, which I also added in. I figured out that 24 large green tomatoes weigh approximately 13.5 lbs., so I factor that in when using different sizes. The changes I made to this recipe are: 1) I make this as a hot relish, adding 18-24 jalapeno peppers (remove the seeds for medium heat), 2) I use less sugar (~ 4 cups), and 3) I remove any seeds that can be removed quickly and easily from the tomatoes as I cut them up to put in my food processor, which helps reduce the time needed to drain the tomato mixture. With these changes, I get anywhere from 15-17 pints.
I used green grape/cherry tomatoes. Wasn't sure whether celery seed was grey or large yellow type called French Celery Seed so used as much French Seed as I had & made up rest with grey one (labels referred to both as "whole"). I wanted lots of jars so added 4 c. of cabbage as in other recipes, which I put through the chopper. I hand-chopped peppers though, and left sugar at 5 cups. Don't do as I did putting vinegar, sugar and spices in pot & then dumping drained veggies on top an hour later - sugar was cemented to bottom. Draining prevents lengthy boiling. I cooked it until peppers turned lighter in colour - more than 5 min. Was still somewhat watery & colourless so made a paste of 1/2 c. flour, 1/2 to 1 tsp. green food colouring and 1/2 c. vinegar (next time I will cut back on the original amount of vinegar by 1/2 c. to accommodate)and mix to a smooth paste. Strain it into a 2 or 4 c. measuring cup, mashing it in strainer with spoon to remove any lumps, and add as much hot relish to fill cup, stirring constantly, then add very slowly back into the hot relish, stirring constantly until relish reboils and thickens ever so slightly. Cook 5 minutes more. I am probably going to get into trouble for saying this next part but I never water process anything hot-packed because jars, lids and contents are already boiling and whenever I water process I have always had my seals burst & contents boil out.
Just like my favorite aunt use to make. Great way to use up all the green tomato's left in the garden for a year-round treat. Thanks for sharing this delicious recipe.
I reduced the amount of sugar by half, and added table-spoon of powdered cumin with a tea spoon of ginger. Also I used onion salt instead of plain salt (or pickling salt). It made a great sweet and tangy relish. Super, great.
This is the best relish! We get this from a relative as a Christmas present every year and we go through it so quickly, we can't wait for the next year to get another jar. I have a large amount of end of season green tomatoes and I decided to look up the recipe to see if I could duplicate it, and this was a match. We joked that this is so good we would eat it on ice cream! I made half a recipe and didn't change a thing. I found another reviewers suggestiong of adding water to the blender to help chop the tomatoes very helpful as I don't have a food processor. I would add one cut up tomato (or pepper or onion) and just enough water to cover. Pulse a few times until chopped to the consistency you want, then drain through a fine mesh strainer. Then into the cheesecloth. Thank you for the tips and for a wonderful recipe!!
Great tasting recipe...love this recipe to put to use all my green tomatoes..I would like to try and make this with larger slices of tomatoes, onions, and jalapeno peppers and no spices...so it will taste like a favorite catfish resturants relish that I just love.
Very nice, I accidentally forgot to add salt to the recipe so it was quite sweet. Also was unable to chop it coursely so it a little watery. Otherwise very nice. Alterations I would make another time: chop a little more coursely, remember salt, add a little less sugar and reduce the celery seeds. I used it in a chicken wrap (recipe also from this site) and was amazed at how much nicer it tasted as a result!
Well for me this became an early summer recipe after some "critter" ? rabbits ate off at the ground 8 of my 10 tomato plants. I could not stand the thought of losing my tomatoes so I went looking for a recipe and found this one. After reading all the reviews I subed 3 cups of splenda for the 5 of sugar. And I used 2 red, 2 yellow and 2 green peppers for a little more sweetness. Since the critter left my banana peppers I added 6 of those. My onions seemed strong so I cut back to 8 and I did not drain anything so I would have enough liquid per another review. The nice thing about this recipe is it taste great, is very adaptable, low in sodium and works with splenda so it can be enjoyed by those on special diets. I will use this recipe again.
I used 3 cups of sugar instead of 5 and 1 1/2 cups of cider vinegar (because I ran out), but it was still delicious. Highly recommended!
Wonderful on hotdogs! I chopped everything by hand so it would be more chunky and I really am gald I made a whole batch b/c I don't think I can go back to store bought relish.
I had over 175 green tomatoes and found this recipe to use up every last one of them! I did add some jalapenos to the second batch about 5 but it could use a little more for extra heat! I will def make sure that i do plant some tomato plants a little later in the spring to make sure i have green tomatoes to make this relish again! gave some away and in a week had people handing me empy jars for seconds!!! Thanks for sharing this with our family !
Very good but I think it would have gone faster with two people working on this. Lots of prep work but a wonderful end result!
I give the recipe 5 stars, though with a couple of caveats and clarifications. My one complaint is that the recipe quantities should be halved. Yes, it's simple enough for somebody to divide everything by two themselves if they don't want the full recipe, but I blindly followed the recipe since I had plenty of green tomatoes that I needed to use. Holy #$@^?!, what huge quantities this recipe produces! I wound up having to split the recipe into two batches just to be able to fit it into my mixing bowls, colander, and stock pot. But since this halving was done on the fly rather than in a planned manner, I'm sure that the proportions of ingredients in each of the two batches varied by quite a bit ("let's see - that looks like about half of the tomatoes, and about half of the onions," etc., etc.). Also - I had planned to use 4 cups of sugar instead of 5, only to realize that I only had 2 cups of sugar left in the pantry. It still came out to be quite tasty and plenty sweet. Had I used 5 cups of sugar, it's hard to imagine the result being anything short of sickenly sweet. So in my personal view, it seems like the sugar dosage can be dropped substantially - with much less sugar it's quite tasty and much healthier.
An excellent recipe. Beware, however, of filling jars to the top. You must leave a small headspace for processing or the jars may leak or not seal. I left about 1/8 inch. The jars might seal before you can even get them into the processor with even this low headspace, but process them anyway or they will not be sterile.
Just a tiny bit bland. I added some crushed red pepper flakes and that kicked it up a notch. Loved it otherwise!
This was my first time making relish and it turned out wonderful. I ended up with about 7 litres of relish that I canned in 250ml jars for gift giving during the holidays :) I would totally recommend this recipe to anyone looking to use up those green tomatoes. The only change I would make, like other users have suggested, is lower the amount of sugar to 3 cups instead of 5. Personal taste :)
Like others, i had lost this recipe and was so happy to find it here. mine differs slightly, in that i use a bit of flour to thicken the sauce, and i use brown mustard seeds (great colour), and light brown sugar instead of white. I also use a bit less sugar as others suggested. a real keeper.
Tasted good! Not canning anymore so I simmered for the time suggested and used my Foodsaver and put in the freezer.
I give this relish 5 stars plus. I made this yesterday and my home smelt so good. The memories it brought back being at my grandmother's home was heart warming. The great tangy taste is what I have been looking for in making my relishes. Thank-you Linda for your wonderful recipe and the walk down memory lane.
This recipe is A +. I had about 30 lbs of green tomatoes at the end of last season, so I made the relish. I did add some banana peppers. It is delicious. Use it on burgers, hot dogs, or use 1 jar with olive oil mayo and leftover or canned chicken for a crazy easy and great chicken salad.
Delicious! why oh why did I cut the recipe in half?! now I will have to wait on next spring's tomatoes to make more. We ate it on meatloaf w/ mashed potatoes. sooo good!
My sister and I made these and the only problem was we canned them in pint jars and everyone said the jars were too small!!!
This is soooo yummy. I only made 1/4 of the recipe and it filled 8 half pint jars with a little left over to snack on. I did not have green pepper so I used red and yellow. The color is so pretty I plan to give jars of this along with other homemade treats to family and neighbors in gift baskets for Christmas.
I made some of this the first week of November and gave it to my dad for Christmas. He says it's the best relish he's ever had! I used cucumbers instead of green tomatoes though.
this has got to be the best stuff i have ever canned.i ate a whole pint with crackers after it cooled down.i am headed to the store to get much ingreadents to make another batch tonight.AWSOME STUFF!!!!!!!!!!!!!!
I've gotten so many people hooked on this recipe! It is great and one of my "must put up every year". My mother loves it with a little butter on toast - it's that good!
This recipe rocks. This was my first time doing any sort of canning. I had a boat load of green tomatoes at the end of this year and decided to look online to see what I could do with them and found this recipe. Tried it and anyone and everyone who had tried it loves it. Will definitely do this again next year. Why didn't anyone tell me canning was so much fun!!!! Enjoy!!
This was my first time making this relish. I made one alteration and added some hot pepper flakes to give it a little kick. I probably didn't add enough but anyway, but flavor was great and everyone who tried it wanted more (even people who thought they didn't like relish)! Great recipe!!
Wonderful relish. I ended up using less sugar as 5 cups would have been too much for our family. Lots of raves from those I gave this to. Also used kumbucha vinegar instead of cider vinegar. Worked great. Will definately make again if I end up with green tomatoes.
Thanks so much. I was looking for an easy recipe. I used to help my mother make the relish from our own garden of delicious veggies, too many years ago. I did my own canning after getting married. But the work world got me away from it. Now I am retired and looking to settle back into it again. I will let you know how I make out.
I couldn’t get celery seeds or mustard seeds by themselves, so I used a pickled gherkin packet mix that also had peppercorns, dill, and coriander in it. Also, I followed the advice of other reviewers, and cut the amount of sugar by about 1/3rd. Glad I did, because it’s just about perfect now and I wouldn’t want it any sweeter. I only made this yesterday and have already tried it with cheese on toast. It's REALLY good!
This was a great recipe. It will become a great fall tradition to use up green tomatoes left in the garden before the first frost. We really enjoyed it, and it will make great gifts.
I used this recipe last year to use up our green tomatoes that did not ripen. And today I am going to use it again. So happy I found this recipe. I use it as I would use any pickle relish I buy in the store. It makes great thousand island dressing. I gave some of the canned jars away to friends this summmer and it will make a great gift for someone special this Christmas. Thank you for sharing this great recipe!
Fan-freaking-tastic recipe! Made as written and the only change I'd make for me personally is probably a tad less celery seed, just because it's a fairly strong flavor. Other than that it's delicious!
Nanna, my first hubbie's grandmother used to put up a big batch of this made with ripe tomatoes once a year. She called it homemade ketchup. The local Catfish Cafe in Shelbyville, TN. had this green tomato relish on the table for whatever you wanted to eat it with, YUM! My fav was fried catfish, white beans, this relish and hot cornbread. Thanks so much for the recipe! I'm going to make it this way And try to make a light version with a combo of sugar and Splenda. I'll let you know if the light version passes the taste test. Cajun Belle
Though I reduced the sugar, I loved the recipe and was so happy to use up all of the green tomatoes just as the frost hit. Thank you for posting.
Amazing!! Everyone loved it! Even the oldest family members of our family. Said it was the best. I'd have to agree! However, I only came out with enough to fill 6 pint jars. I'm a first timer. Never canned before. I'm sure I made a mistake somewhere. But it still turned out incredible! Its our new favorite!
The kids just love this relish
Used this recipe yesterday, but used pablano and jalepeno in place off the green bell pepper. Used the red bell, for the color. Turned out wonderful, with just a little bit of bite. Great recipe, thank you.
This relish is great ! I made a small batch and had forgot about it . Had some company one weekend and brougt it out for them to try .They ate the whole pint ! So today I am making two runs of this. Thought it would make good christmas gifts.
Everyone loves this Relish. Add to burgers or pretty much anything! The best Green Tomato Relish I've every made, hands down!
Yum Yum :) This stuff is so good on everything! I will add more vinegar next time tho.
Excellent recipe! I read other reviews and saw some people did not drain theirs, so I compromised and drained some of the tomato liquid, but not all. I noticed it is still a bit runny so I will just drain it as I use it and it will be fine. :)
surprizingly tasty! won't buy relish again! Didn't have enough sugar so I used brown sugar instead. I'll make it from now on with brown sugar, it's wonderful with the apple cidar vinegar!
Quartered the recipe, filled 12 4 oz jars. The only thing I changed was I used 6 banana peppers instead of red bell because that is what came from my garden. Absolutely delish!
Thank you Linda very much for this delicious and easy recipe, it's super good, I finished a whole glass with hamburgers and seitan burgers, everybody liked it very very much. I come from Italy and I love italian food and I only look for recipe on italian websites, I had some cherry tomato in the garden that were completely green, I was looking on the most common italian cooking forum for some good recipe but none of them inspired me, so I looked on the english cookingforum I saw that your recipe had A LOT of excellents reviews and comments and I dared for the first time to cook it, and that's great, a good starting for allrecipes.com, I bookmarked it and I will try it again when it will occur, Thank you again! ciao eiasu
Yes & it is delicious. Working on this years batch :)
Yum, Yum, Yum
Excellent, Easy and Yummy! I downsized this to use up my green tomatoes from the garden. Will use every year now. Would make good gifts too!
I have been using a recipe very similar to this for the past few years to make relish. Everybody just loves it! It is easy to make and delicious.
Our growing season was about 6 weeks late here in Colorado this year which left us with a lot of green tomatoes. This recipe is fantastic!
My 92 year old neighbor gave me a jar of this what he called his "hot dog relish". Occassionally he'd ask me if I had tried it yet. Well, I finally did and WOW!Yesterday, we put up 6 jars just for me. I had never had any relish except the store bought pickle relish. The color of this is lovely, yellowy green with little dots of red. I love this relish. Oh, and we hot packed it after a 30 minute boil longer boil than called for in this recipe, didn't water bath it. NOTHING will be able to grow in all that acid, lol. He's 92 and healthy.
great recipe, thank you
Mix this relish in a little cream cheese, with or without a touch of horseradish. It's the perfect dip!
absolutely perfect! The whole family loves it. I didn´t have any celery seeds, so put in coriander seeds instead, which works really well. I also put a little mild chili in.
Great use of those late season green tomatoes. I altered recipe a bit. I used 24 Sweet & 12 Hot Bannana Pepper in place of Green Bell Pepper. I used 1 Orange & 2 Red Bell Pepper for more color. (next time prob. dbl each) 4 Cups Sugar & 4 Med-Large Cloves of Garlic & No Salt at all. I Split Qty of Onions between white & Yellow. Next time I will probably reduce Celery Seed by 1/3. I'm not a big fan of Celery.
My dad used to make this and now I do. Excellent with so many foods!! We love to mix with mayonaisse to taste for tartar sauce.
Hubby loves it!
This was a great way to use all the green tomatoes that were left when it was time to take the plants out in the fall. It is delicious and we ended up using it on everything.
I'll probably be making another batch of this stuff since there's 8 people in my family and they all love it. I'm sure it won't last long with my crowd especially with 5 of my 6 children being boys and always ready to eat! Very easy to make and goes great with many dishes. Thanks for a wonderful recipe!
This is very, very good!!! I just love it. I use it in tuna fish sandwiches. Soooooooo good! If you try it I know you'll like it. This is just perfect solution for your green tomatoes!!
This was a great way to use green tomatoes at the end of the season the night before a hard frost hit us!! My friends all raved over how delicious this was! It tastes just like sweet pickle relish. YUM!
We found it surprisingly sweet but not in a bad way. If I make it again I might add less sugar, more salt. It’s a terrific side dish with eggs, I’m sure it’ll be wonderful on hamburgers and hotdogs
Great way to use up those tomatoes before they freeze. Just as good as sweet pickle relish - the tomato haters won't know the difference!
Excellent, so good, I just eat it with a spoon! A friend used this recipe and added a couple of fresh chopped Jalapeno Peppers and it was also very good with a little kick.
This was my first adventure in canning and I couldn't be happier with the way it turned out. My only regret is that I didn't have more green tomatoes so I could make a second batch!
Fantastic .. only change, reducing sugar. Definitely a keeper: I can hardly wait until my BBQ next weekend to show this one off!!
Made this last fall with our leftover garden tomatoes and it turned out fabulous. Everyone who got a jar couldn't stop raving about it. Thanks so much!
Good stuff I used celery root not seeds cuz I had that in the garden. Lots of peppers. I loved the way it came out. I ended up with 15. 1/2 pint jars. Very Happy with it.
Fantastic recipe! So simple, yet completely wonderful! I added a single cleaned jalapeno pepper to the vegetable mix for a little bite... but otherwise was true to the original recipe. Thank you so much! A keeper, for sure!
Oh my! simply heaven on earth! I live in the Adirondacks NY, and to say that we have an early frost is no exaggeration! Now I will ALWAYS have a yummy reason not to mourn an early end to another growing season! Thanks for a wonderful recipe!
I make a very similar recipe, but it also uses green cabbage and it sets in a sprinkling of salt for a few hours or overnight and rinsed and drained before cooking and canning. Our family used this on burgers and in our tuna fish or for making tartar sauce. It's a great way to use up the leftovers from the garden...
Brilliant! This will be added to my usual canning schedule. Though I used considerably more green tomatoes (at least forty) and reduced the number of onions to nine, I still put up eighteen half-pint jars. Great in tuna, chicken, or pasta salads.
I will definitely make this again next fall! I use it in sloppy Joes or mix with albacore tuna for an awesome tuna sandwich.