This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees. A jar of this makes a great gift, too!

Recipe Summary

prep:
1 hr 15 mins
cook:
45 mins
total:
2 hrs
Servings:
192
Yield:
12 pints
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Ingredients

192
Original recipe yields 192 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.

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  • In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.

  • Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.

  • Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

  • Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

Nutrition Facts

32 calories; protein 0.5g 1% DV; carbohydrates 7.6g 2% DV; fat 0.1g; cholesterolmg; sodium 40.1mg 2% DV. Full Nutrition

Reviews (201)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2003
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
(244)

Most helpful critical review

Rating: 3 stars
10/15/2013
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
(30)
230 Ratings
  • 5 star values: 190
  • 4 star values: 34
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/26/2003
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
(244)
Rating: 5 stars
06/11/2006
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 Read More
(171)
Rating: 5 stars
10/26/2003
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!! Read More
(130)
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Rating: 5 stars
10/22/2006
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. Read More
(94)
Rating: 5 stars
09/24/2007
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! Read More
(65)
Rating: 5 stars
10/20/2005
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. Read More
(46)
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Rating: 5 stars
11/18/2006
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! Read More
(45)
Rating: 5 stars
10/07/2007
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. Read More
(36)
Rating: 5 stars
08/24/2010
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. Read More
(31)
Rating: 3 stars
10/15/2013
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
(30)