Green Tomato Relish Recipe

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.

I've never canned anything before and wanted to know what to do with large green tomatoes that never ripened. I came across this recipe which seemed straightforward except I didn't have that many tomatoes or cider vinegar. I used regular vinegar, added yellow peppers instead of green and added a tablespoon of horseradish. I also allowed it to drain overnight. It turned out perfect. My ridiculously picky-eater 10 year old was the first to try it, and boy does he love it. Thank you Linda for sharing this lovely recipe.

I first found and made this recipe in 2009 when we were going to have an early frost and my tomato plants were covered with green tomatoes -- including green cherry tomatoes, which I also added in. I figured out that 24 large green tomatoes weigh approximately 13.5 lbs., so I factor that in when using different sizes. The changes I made to this recipe are: 1) I make this as a hot relish, adding 18-24 jalapeno peppers (remove the seeds for medium heat), 2) I use less sugar (~ 4 cups), and 3) I remove any seeds that can be removed quickly and easily from the tomatoes as I cut them up to put in my food processor, which helps reduce the time needed to drain the tomato mixture. With these changes, I get anywhere from 15-17 pints.

With 6 lbs of green tomatoes, we used 18 medium sized yellow onions estimating that would equal 12 large. We used 2.5 cups sugar (half of what is called for) and really enjoyed the flavor. I have never liked relish from the store as it was too sweet for my taste. I wasn't sure I'd like this, but I was gifted 9 lbs of green tomatoes. I am glad we gave this a try. Even reducing the sugar, my yield was 11.75 pints. The pint that wasn't all the way full went into the refrigerator and the taste was even better the next day. I also successfully made a half batch, so if you have only 3 lbs of green tomatoes, go for it!

I have 30# of beautiful tomatoes that didn't turn red and I do not like fried green tomatoes. So I made this yesterday and the first taste is delicious!! I used 7# tomatoes, 4# onions, only 3 1/2 cups sugar, 3 cups vinegar plus the other ingredients and I added 2 1/2 teaspoons red pepper flakes. We really like it! It made 16 pints. Hope this helps you judge amounts. Next time I will try adding some carrots. Thank you for this recipe!!

Made two batches. First batch used food processor and did not like the texture. Tasted great though. Second batch got a 3/8" chop. Added can of whole kernel corn and added one more (3 total) red pepper and used only one green pepper. Tasted fantastic. Thank you for the recipe as I always had some spoilage of green tomatoes at year-end.

I really liked this but I made it with end of the garden tomatoes so I converted 24 large green tomatoes (large is 7 oz minimum) x 24 =168 ounces, so 10 lbs and 8 ounces is correct amount of any size tomatoes.One cup of onion roughly chopped is 1 large onion. I don't like recipes that are measured in "large, small" because of the room for variance!

.This was super recipe - I did not give it 5 stars for a couple of reasons. The measurements are difficult to determine as what is a large tomato. So I based it on the number of pints it made. Eights pints of mix fits into a 6 quart steel pot - easily. I used a blend to chop - did not worry about a few chunks. I used a touch less sugar as others suggested (I halved the recipe to fit the size of my batches). I also added a bit of garlic and jalapeno peppers. I tasted it while cooking to ensure the taste felt right - then added spices to taste.

Very very Tasty!!! I have made it twice. Once I chopped everything with the addition of two stalks of celery I de-stringed and 2 carrots I only added 2 tablespoons celery seed and 4 cups sugar. I did add about 1 tablespoon homegrown red pepper flakes - not hot but a little spicy Awesome!! The next cook I did the same as above but added 6 Pablano peppers and two jalapeños. Oh my - just right for my hot loving kin!!! Really great recipe will definitely be in my keeper box. Thank you

My mother has made a very similar recipe for decades,but her recipe is at least 100 years old so there are differences as food processors were not available. To make this recipe use equal parts tomatoes, peppers an onions rather than LG tomatoes. Another big difference is we use golf ball size tomatoes at the end of the garden season, for two reasons. 1 small green tomatoes have very tiny seeds an 2. Small tomatoes have very little water as opposed to larger tomatoes.

Added cuccumbers, celery, 2 carottes, rosemary. 7 cups of sugar and doubled the rest of the ingredients

My relish is crispy...I simmered 10 min not 5 but still has a crunch. My organic apple cider wasn't quite as piccant as I would have liked. I cut the recipe down to 1/3rd and it seems good. I've never had it before so not sure what it should taste like.😄

So good, I eat it by the table spoon...

This recipe was fantastic. I had a bunch of green tomatoes left over at the end of the growing season and decided to try it. The 24 large tomatoes threw me off, but I just used what I had which was about 6- lbs. and it turned out great. Will make more again next year.

I love that I can use my green tomatoes at the end of the gardening season! I did find it too sweet for my taste, so I will reduce the sugar by 1/3 next year.

As is was just great.

Made it last night, it was gone in no time.

Made me look like a pro chef!

Great recipe but I kicked it up by adding jalapeño peppers. The hot sweet bold taste really makes purple hull peas pop!

Needs more vinegar