How To Make Delicious And Refreshing Green Tomato Relish
I make this green tomato relish recipe to use up unripe tomatoes from my garden. Even though I love making fried green tomatoes from my harvest, I also adore this relish as another way to savor those tangy green tomatoes. We spoon it as a condiment onto hamburgers, sandwiches, and a lot more.
What can you put green tomato relish on?
Green tomato relish may not be as well-known as some other condiments, but it deserves a place in your culinary repertoire. Its tangy-sweet-spicy taste adds a kick to a variety of dishes. It’s a great condiment for just about any cold meats or sandwiches — anything you might put pickles on. It’s a natural on burgers, hot dogs, chicken, and fish. For that matter, try it on eggs and even in pasta salads. It also makes a unique addition to charcuterie boards. And did I mention it’s low in calories?
Whether you’re a gardener looking for ways to use up unripe tomatoes or simply someone who enjoys exploring new flavors, this green tomato relish is worth trying. You might just find yourself reaching for it again and again to enhance your meals with a burst of garden-fresh flavor.
How do you make green tomato relish?
I’ll guide you through making this green tomato relish recipe. It’s super easy!
Relish Recipe Ingredients
Along with the green tomatoes, this relish has simple ingredients that you’re likely to have on hand.
- Green Tomatoes: Naturally, green tomatoes are the star ingredient. They have a tangy and slightly acidic flavor that’s perfect for relish.
- Onions: Onions provide a savory depth and a hint of sweetness to balance the tartness of the tomatoes.
- Jalapeño Peppers: Jalapeños add a spicy kick to the relish. You could also add red pepper flakes. If you prefer a milder, slightly sweet flavor, try green bell peppers or red bell peppers.
- Vinegar: I use apple cider vinegar to preserve the relish and give it that characteristic tang. You could also use white vinegar.
- Sugar: Sugar is essential for balancing the acidity of the tomatoes and creating a harmonious sweet-tart profile.
- Spices: A variety of spices, such as mustard seeds, celery seeds, and turmeric, give the relish its unique and complex flavor.
- Salt: Salt enhances the overall taste and helps with preservation. I prefer Kosher salt, but you could use table salt or sea salt.
Relish Recipe Steps
Follow these simple steps to make the relish.
Do green tomatoes need to be peeled before canning?
There is really no need to peel the green tomatoes for this relish recipe, though you will want to core them.
- Core the green tomatoes to remove the hard area around the stem. The core goes down approximately to the middle of the tomato.
- Chop and dice the green tomatoes, white onion, and jalapeño peppers. You can use a food processor to save time in this step.
- Heat up a medium saucepan to medium-high heat. Add the green tomatoes, onion, and jalapeños. Stir them up and then sprinkle the salt over the vegetables.
- Add sugar, vinegar, Dijon, celery seeds, and nutmeg and stir until the sugar is dissolved.
- Bring the mixture to a gentle boil over medium heat. Then reduce heat to low and simmer, occasionally stirring until the vegetables are tender and the juices from the tomatoes have evaporated, about 15 minutes.
- Use a funnel to divide the relish between 2 pint-size mason jars. If you are canning, be sure to sterilize the jars, seal the lids, and then follow the water bath canning method. Otherwise, just let the relish cool to room temperature and then put it in the refrigerator.
How long can you store this relish?
This green tomato relish stores well in the refrigerator for up to 2 weeks and in the freezer for up to 8 weeks. Or you can can this delicious condiment in pint jars using the water bath method and enjoy it all year long. Boiling water canning is a safe method for acidic fruit and tomato foods like this green tomato relish recipe. According to the USDA, pressure canning is the only safe method for canning low-acid foods such as poultry and meats and most vegetables. Cucumbers are a possible exception.
Green Tomato Relish
Ingredients
- 5 cups finely chopped cored green tomatoes
- 1 medium white onion finely chopped (about 3/4 cup)
- 3 to 4 medium jalapeno pepper finely chopped
- 1 teaspoon salt
- ½ cup granulated sugar
- 1 cup apple cider vinegar
- 2 tablespoon Dijon mustard
- 1 teaspoon celery seeds
- ⅛ teaspoon ground nutmeg
Instructions
- Chop the cored green tomatoes, white onion, and jalapeño peppers by hand or with a food processor. Mix together in a large bowl.
- In a medium saucepan over medium-high heat start cooking the green tomatoes, onion, peppers and salt. Add sugar, vinegar, Dijon, celery seeds, and nutmeg and stir until the sugar is dissolved. Bring the mixture to a gentle boil over medium heat. Then reduce heat to low and simmer, occasionally stirring until the vegetables are tender and the juices from the tomatoes have evaporated, about 15 minutes.
- Divide the relish between 2 pint-size mason jars. If you are canning, be sure to sterilize the jars, seal the lids, and then follow the water bath canning method. Alternatively, you can store the green tomato relish in the refrigerator for up to 2 weeks.
To Make Ahead
- Cover and refrigerate for up to 2 weeks.
