Green Tomato Relish

I ended up with a whole big bowl of green tomatoes in my garden that I knew with the cold weather fast approaching were not going to ripen.  I didn’t want to just toss them over the fence for the cows, that seemed a waste of the fact I was actually able to grow vegetables this year.  I decided to try an old recipe I had for a Green Tomato Relish.

The smell of relish cooking is delicious…. it could taste awful but it sure makes the house smell nice. I only ended up getting 5 jars of this relish but it is still better than having wasted them!



Here is the final “harvest” from my gardens…. you can see how many tomatoes I still had that had yet to ripen… as well as another rather large zucchini and a couple small butternut squash.  I don’t think I did that bad this year!


And this is what I started with to make the relish.


I chopped all the vegetables in the food processor and added them to a large bowl with 3 tbsp. of sea salt and then let the mixture sit, sit covered, in the fridge overnight.


In the morning I poured the vegetable mixture into a strainer and let it drain in the sink while I went on to the next step.

I poured the vinegar, sugar, turmeric, mustard seeds, mustard powder and ginger into a large pot and let it come to a boil over high heat.  I reduced the heat to medium high and let the mixture simmer for 10 minutes.


Next I added the drained vegetables and brought it back to a boil and then allowed the relish to simmer for another 10 minutes.


After the 10 minutes, I ladled the relish carefully into my prepared jars…. wiped the tops and sides down where the lids/rings go and then attached the lids and rings to the jars.


I processed the relish in a hot water bath for 10 minutes and I now have 5 jars of a delicious smelling/tasting Green Tomato Relish, ready for gifting in our Christmas Preserves Baskets this year!



Green Tomato Relish

Preparation Time: 30 minutes + overnight soaking Cooking Time: 20 minutes  Servings: 5 – 500 ml jars


  • 12 cups chopped green tomatoes
  • 5 small onions
  • 3 peppers, I used one red, one orange and one yellow to add colour
  • 3 tbsp. sea salt
  • 3 cups sugar
  • 2 3/4 cups white vinegar
  • 2 tbsp. mustard seeds
  • 2 tbsp. mustard powder
  • 1 tsp. turmeric
  • 1 tsp. ground ginger


  1. Prepare jars and set aside.
  2. Finely chop vegetables.
  3. Stir in sea salt, cover and let sit in fridge overnight.
  4. In the morning, drain the vegetables well.
  5. In a large pot add vinegar, sugar, mustard seeds, mustard powder, turmeric and ground ginger and bring to a boil.
  6. Reduce heat to medium high and allow to simmer for 10 minutes.
  7. Add drained vegetables and bring mixture back to a boil.
  8. Allow relish to simmer over medium high heat for another 10 minutes.
  9. Ladle into prepared jars.
  10. Wipe tops and threads on jars.
  11. Attach lids and rings to the jars, hand tight.
  12. Process jars in hot water bath for 10 minutes.
  13. Store in a cool, dark place until ready to use.

10 thoughts on “Green Tomato Relish

  1. I made a relish out of my left over green tomatoes and believe me this recipe sounds so much more appealing than the one I used. In mine I sliced the tomatoes and onions. It didn’t include peppers. The brine is pretty much the same. I guess the taste is ok but the consistency of the sliced tomatoes is not good. It would be much better finely chopped or ran through a food processor. Too bad I don’t have any left I would like to have tried this one instead. It looks really delicious!

    Liked by 1 person

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