Best Green Tomato Relish Recipes

GREEN TOMATO RELISH

Steps:

• 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.
• 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.

PICKLED GREEN TOMATO RELISH

Steps:

• Cut tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand 3 hours., Discard liquid from bowls. Place vegetables in a stockpot; stir in vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until thickened. , Carefully ladle hot mixture into eight hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

GREEN TOMATO RELISH (HOT DOG RELISH)

Steps:

• Combine tomatoes, onion, and pepper in large bowl.
• Sprinkle salt over vegetables, mix in,and let stand 1 hour.
• Drain vegetables.
• Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
• Tie cloves in cheesecloth and add to mixture.
• Stir in vinegar and simmer for 20 minutes.
• Take out spice bag.
• Pack hot relish into hot jars.
• Leave 1/4 inch headspace.
• Place canning lids on jars.
• Process half pints for 10 minutes in hot water bath.

UNCLE D'S SWEET PICCALILLI (GREEN TOMATO RELISH)

Steps:

• Combine vinegar, sugar, salt, mustard seed, and basil in a large pot; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes. Stir green tomatoes, red bell peppers, red onion, and Granny Smith apples into vinegar mixture; boil vigorously, stirring occasionally, until vegetables have softened and relish flavors have blended, 15 to 20 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

GREEN TOMATO AND PEPPER RELISH

Steps:

• Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture; drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes.
• Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

GREEN TOMATO RELISH

Steps:

• Wash tomatoes, cut into chunks. Place tomatoes, sugar, onion, peppers,vinegar and salt into large cooking pot. Mix well and simmer over medium heat, stirring until tomatoes turn from green to brownish and steam begins to form. Do not over cook. Do not Boil.
• Pack into hot canning jar and seal, in a hot water canner. Bath in hot water bath for about 20 minutes. Take out and allow to cool for about 8-10 hours. Check for proper sealing, if some have not sealed put in fridge and enjoy when cold.

PICCALILLI OR GREEN TOMATO RELISH

Steps:

• 1. Prepare all the veggies by washing, coring, deseeding and chopping in the food processor to small chunks but not pureed. Place all veggies in a large bowl and sprinkle with the salt. Mix thoroughly and let stand for 3 to 4 hours.
• 2. Drain veggies, rinse and drain again thoroughly. Combine sugar, vinegar, horseradish and spices in a large saucepot. Simmer for 15 minutes. Add drained veggies and bring to a boil.
• 3. Pack relish into sterilized hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust two piece lids.
• 4. Process 10 minutes in a boiling water bath. Remove jars to cloth lined countertop, cover with towel, and leave until all are sealed.

GREEN TOMATO KETCHUP(RELISH)

Steps:

• 1. Cut or grind vegetables.(My aunt used a grinder, coarse ground)
• 2. Soak in brine overnight.
• 3. The next morning drain or squeeze out brine.
• 4. Mix vinegar, sugar and spices together.
• 5. Bring to a boil.
• 6. Add vegetables and cook for 10 minutes.
• 7. Put in jars and seal.
• 8. As always make sure your jars are clean with no chips or cracks and wipe the rim to be sure there is nothing on it. I know most of you ladies know this, but "newbies" may not.

SUZY'S GREEN TOMATO RELISH

Steps:

• Using a food grinder, grind together the green tomatoes, red peppers, green peppers, onions, apples, and cucumbers into a large food-safe container. Mix in 1 scant cup salt, and let stand overnight.
• The next day, drain off the excess liquid from the ground vegetable mixture.
• Bring the vinegar to a boil in a large kettle or stockpot. Place the allspice, cloves, mustard, 1 tablespoon of salt, cinnamon, and turmeric into a closely-woven cloth bag, and place the bag into the hot vinegar to boil for about 15 minutes. Remove the spice bag, and stir in the sugar until dissolved. Add the ground vegetable mixture, bring back to a boil, and simmer over medium-low heat, stirring frequently to prevent burning, until the relish is soft and slightly darkened in color, about 20 minutes.
• Sterilize pint canning jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large canning kettle, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
• Remove the jars from the kettle and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

CHOW-CHOW - GREEN TOMATO RELISH OR PICCALILLI

Steps:

• 1. Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight.
• 2. Prepare the canner and jars. Add water to a canner with rack and heat to a boil; reduce heat and keep at a simmer. The water should be high enough to be at least 1 inch above the filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canner as needed. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
• 3. Drain the vegetables and rinse thoroughly.
• 4. In a large nonreactive kettle, bring the vinegar, brown sugar, and seeds and spices to a boil. Reduce heat to medium low and continue simmering for 5 minutes. Add the drained vegetables and bring back to a boil. Reduce heat to medium low and simmer for 10 minutes.
• 5. With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving about 1/4-inch headspace.
• 6. With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.
• 7. Check for seals (the middle of the caps should have made a popping sound while cooling and will stay depressed.

NACHOS ON THE GRILL WITH TOMATILLO-POBLANO SALSA, SMOKED TOMATO RELISH, AND GREEN ONION CREME FRAICHE

Steps:

• Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings.
• Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings.
• Tomatillo-Poblano Salsa:
• Heat the grill to high. Brush the tomatillos, poblanos, and onions with oil and sprinkle with salt and black pepper. Grill until charred on all sides, and then place the poblanos in a bowl, cover with plastic wrap, and let steam 15 minutes. Remove the skin, stem, and seeds of poblanos, and then coarsely chop and place in a blender or food processor with the tomatillos, onions, garlic and lime juice. Process until beginning to become smooth, and then add the cilantro. Process until completely smooth, and season with salt and black pepper. Pour into a serving bowl.
• Smoked Tomato Relish:
• Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place the tomatoes on the grill and grill until charred on all sides. Remove from the grill and coarsely chop.
• Whisk together the vinegar, chipotle puree, onion, and 1/4 cup of canola oil in a medium bowl. Add the chopped tomatoes and season with salt and pepper, to taste. Let stand at room temperature for 30 minutes before serving.
• Green Onion Creme Fraiche:
• Combine creme fraiche and green onions in a medium bowl. Season with salt and pepper, to taste.

SIMPLY GRILLED BASIL-RUBBED SWORDFISH WITH TOMATO-GREEN OLIVE RELISH

Steps:

• Smash the garlic, sprinkle it with salt, and mash and smear it to a paste using the flat side of a knife. Add the garlic paste to a medium bowl along with the anchovy, vinegar, pepper flakes and some salt. Whisk to combine, then slowly whisk in the olive oil until emulsified. Add the tomatoes, olives, capers and chopped basil and gently stir to combine. Let the relish sit at room temperature for at least 15 minutes to allow flavors to meld.
• Heat a grill to high. Rub both sides of each swordfish steak with two of the basil leaves, leaving some of the now-bruised basil on top of each steak. Brush the steaks with the canola oil and sprinkle with salt and pepper. Grill, basil-side down, until charred, about 4 minutes. Turn and cook until opaque throughout, another 4 minutes. Remove to a platter and immediately spoon the relish over the fish.

GREEN TOMATO RELISH (REVISED)

Steps:

• 1. Assemble canning equipment and sterilize jars.
• 2. Mix all vegetables in large bowl, then sprinkle with salt and mix.
• 3. Let sit for 10 minutes, then drain thoroughly (do not rinse.)
• 4. Pour into large pot and add remaining ingredients.
• 5. Bring to a boil, reduce heat until boiling stops, then bring to a second boil.
• 6. Remove from heat, fill jars, seal with lids and rings and process in boiling water bath for 10 minutes.

GREEN TOMATO HOT DOG RELISH

Steps:

• In a large bowl combine green tomatoes, onions and pickling salt.
• Cover and let stand overnight.
• Steriloize 6 1/2 pint jars.
• Rinse tomatoes & onions well, drain and rinse out excess moisture.
• In a large saucepan combine vinegar, garlic, brown sugar, mustard, sal t& ginger.
• Tie cloves, cinnamon stick & celery seed in a square of cheese cloth, add to the pickling liquid.
• Bring to a boil, add tomatoes, onions,& peppers simmer for 1 hour stirring frequently.
• Ladle relish into hot sterilized jars to within 1/2" of top, release air bubbles by running a spatula around the inside of the jar, cover with heated snap lid, screw on band.
• Bring water in a large pot (use the pot & water that you used to sterilize the jars) to a boil, place jars in and water process for 10 minutes.

FRIED GREEN TOMATO SLIDERS WITH GOAT CHEESE MAYO AND TOMATILLO-BACON RELISH

Steps:

• For the relish: Combine the tomatillos, onions, lime juice, cilantro and oil in a bowl. Let sit at room temperature for 30 minutes. Stir in the bacon just before serving.
• For the mayo: Whisk the mayonnaise and goat cheese together in a bowl until well combined. Season with pepper.
• For the fried green tomatoes: Set a cooling rack over a baking sheet. Season the green tomatoes on both sides with salt and pepper. Put the flour, eggs and cornmeal in separate shallow dishes. Season all three with salt and pepper, and the eggs with the hot sauce.
• Heat a few inches of oil in a cast-iron skillet over medium heat until beginning to shimmer (drop in a few grains of cornmeal -- they should sizzle) or a deep-frying thermometer registers 350 degrees F. Dredge the green tomatoes in the flour, tap off the excess, then dip in the egg wash. Let the excess drip off, then dredge in the cornmeal.
• Fry the green tomatoes in batches until golden brown on both sides, 1 to 2 minutes per side. Drain on the prepared rack and season with a bit more salt.
• Spread a teaspoon of goat cheese mayo on the top and bottom buns. Place a fried green tomato on the bottom buns, top with relish and serve.

GREEN-TOMATO RELISH

Steps:

• In a medium saucepan, bring vinegar, sugar, and 1/4 cup water to a simmer; stir until sugar has dissolved. Add remaining ingredients, bring to a rapid simmer, and cook until tomatoes are just tender and liquid has almost evaporated, about 14 minutes.

GREEN TOMATO SWEET RELISH

Steps:

• Mix tomatoes, onion, pepper and salt, let stand 1 hour.
• Drain well and add remaining ingredients (tie spices in cheesecloth).
• Bring to a boil and simmer 20 minutes.
• Pour into sterilized jars and seal.
• Process in boiling water bath 20 minutes.

DILLED GREEN TOMATO RELISH

Steps:

• Cut off steam end of green tomatoes.
• Coarsely chop green tomatoes, celery and bell peppers in food processor.
• Combine the water vinegar and pickling salt and bring to a boil, add the chopped vegetables and return just to a boil.
• Drain, reserving the liquid and loosely pack vegetables to 6 pint jars.
• To each jar add 1 clove of garlic and 1 teaspoon dill seed.
• Return the reserved liquid to a boil and pour over vegetables to within 1/2 inch of top of jar; remove any air bubbles with clean knife.
• Put on cap, screw band firmly tight.
• Process in a water bath canner as recommended for your altitude.
• Check lids to make sure of good seal.
• Allow relish to sit for 4 weeks before using.

GREEN TOMATO RELISH - MOM'S BEST (PICCALILLI)

Steps:

• 1. Large non-aluminum stockpot combine the tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
• 2. Sterlize enough jars and lids to hold relish (12 one-pint or 6 quart size. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to the top. Screw on lids.
• 3. 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.
• 4. 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 one year.

SOUTHERN GREEN TOMATO RELISH

Steps:

• Combine onions, cabbage, green tomatoes, green and red bell peppers and salt; cover and let stand overnight. In the morning drain well. Put vegetables in a large kettle; add sugar, vinegar, water, celery seed and turmeric. Simmer for 20 minutes, stirring frequently. Pack into hot sterilized pint jars.
• Seal and process in a boiling water canner for 5 minutes. Red bell peppers can be expensive, but they are sweeter and add color to the relish.