Enjoy the spoils of summer with this homemade old-fashioned green tomato relish. A Southern favorite, it’s a little bit tangy, a little bit sweet, and a whole lot delicious!
Do you have too many unripe tomatoes now that summer has come to a close? As is the Southern way, we never let summer spoils go to waste. Instead, we turn them into relish! Or, you know, you can make some fried green tomatoes too. Besides green tomatoes, this green tomato relish is made with red bell peppers, onions, salt, sugar, and apple cider vinegar. All of these flavors work together to make a full-flavored relish that’s equal parts sweet and tangy.
Fortunately, this is such an easy green tomato relish recipe to follow. You just have to prep your vegetables and simmer them along with the other ingredients for up to 45 minutes until it thickens. Then it’s time for some good old-fashioned water bath canning. Here’s my canning tutorial, but I promise it’s not hard at all. And that way, you can enjoy your canned relish year-round.
Green tomato relish makes a great gift and I know that no Southerner would turn away a jar of homemade relish. It also goes wonderfully with so many dishes. I’ve included lots of options below to get you started.
Okay, who’s ready to make some relish?
- Green tomatoes
- Red bell peppers
- Apple cider vinegar
How to Make Green Tomato Relish
Wash all vegetables and remove tops from tomatoes. Remove tops and seed pods from bell peppers and peel onions.
Cut all vegetables into large chunks and run through a shredding blade or a food processor.
Place in a large pot. Add all other ingredients and stir.
Bring just to a boil and reduce heat to simmer for 30-45 minutes or until thick.
Fill approximately 12 sterilized jars (I’m using half-pint Ball brand jars) and process in a boiling water bath for 10 minutes.
Here’s my canning tutorial if you need further instructions. Otherwise, enjoy your delicious green tomato relish for months to come!
Canned tomato relish will last in your pantry for up to 2 years. Once opened, store in the fridge and use within 4 weeks.
- Want to add a little extra flavor? Take your pick from these popular relish spices: up to 3 tablespoons of celery seed, up to 3 tablespoons of mustard seed (or 1 tablespoon of mustard powder), 1 teaspoon of turmeric, 1 tablespoon of curry powder, and/or 1 teaspoon of crushed red pepper flakes.
- Feel free to use any kind of vegetables in your Southern relish. Swap yellow onion for red onion or red bell pepper for green bell pepper.
- Do you know what else some people add to their relish… 1 cup of golden raisins.
- Instead of apple cider vinegar, you can definitely use white vinegar instead.
- For spiced relish, add 1 cinnamon stick, 1/8 teaspoon of ground cloves, 1/8 teaspoon of ground nutmeg, and 1/2 teaspoon of ground allspice.
- Feel free to use pickling salt, canning salt, kosher salt, or sea salt. We just don’t want to use table salt!
- You can also use a combination of white sugar and brown sugar or just one type.
How do you serve green tomato relish?
When I say the options are endless, I mean it. Here are just a few suggestions:
- Spread it on a sandwich, burger, or steak sandwich.
- Add it to your next charcuterie board with your favorite cheese, crackers, and cold meats.
- Spread it on a cracker with cream cheese for a snack.
- Spread it on a biscuit for the perfect Southern snack.
- Serve it alongside grilled chicken or pork chops.
- Enjoy it as a hot dog relish.
- Add it to your next pasta salad.
Check out my other relish recipes:
Chow Chow Recipe (Southern Relish)
- 8-10 medium green tomatoes
- 4 large red bell peppers
- 3 large onions
- 1/8 cup salt
- 1.5 to 2 cups sugar
- 2 cups apple cider vinegar
- Wash all vegetables and remove tops from tomatoes. Remove tops and seed pods from bell peppers and peel onions.8-10 medium green tomatoes, 4 large red bell peppers, 3 large onions
- Cut all vegetables into large chunks and run through a shredding blade or a food processor.
- Place in a large pot. Add all other ingredients and stir. Bring just to a boil and reduce heat to simmer for 30-45 minutes or until thick.1/8 cup salt, 1.5 to 2 cups sugar, 2 cups apple cider vinegar
- Fill approximately 12 sterile half-pint Ball brand jars and process in a boiling water bath for 10 minutes.
Disclaimer: This post was graciously sponsored by Ball Canning as part of their #canitforward celebration!
Do you have a recipe for green tomato pickles (to eat with catfish etc) that you use lime to soak the tomatoes?
I don’t Margaret, I will have to ask Mama if she has one.
You are blessed beyond measure. God made you the perfect recipe maker and I love the monthly bible study readings to.
I’ve shared your recipes with Everyone.
Thank you for all that you do.
Thank you so much Teri!!! Blessings to you!!
Our catfish restaurants here serve a green tomato relish, but it’s not red, so I’m guessing no peppers. This one looks good too!
The ones I’ve had have all had larger chunks of green tomatoes, but they are so yummy! I usually eat a large helping at the one restaurant because they serve the “fixin’s” (hushpuppies, slaw, relish, and pickles) family style and all you can eat at the table when you sit down. They only charge for them if that’s going to be your meal. (Now I’m hungry for a catfish dinner! LOL)
I am going to teach myself how to can this fall and I definitely plan on trying this recipe out! Looks so good…I also can’t wait to watch your segment. I know I will learn a lot from you Christy 🙂
Thank you for all you do and for being such an inspiration!
was wondering if this recipes could be safely cut in half to can?
Just curious…is this relish similar in taste to chow chow?
I little similar, but different. 🙂