Pickled Green Tomato Relish
(Updated: Oct. 11, 2023, 5:57 a.m.)
As we come to the end of tomato season you may have plants looking a little sad but with a healthy amount of green tomatoes left. Don't let those tomatoes go to waste, try canning some Pickled Green Tomato Relish, we did and our kitchens smell delicious! Recipe courtesy of the National Center for Home Preservation.
Yield: 7 to 9 pints
Preparing and Canning Relishes
Pickled Green Tomato Relish
- 10 lbs small, hard green tomatoes
- 1-1/2 lbs red bell peppers
- 1-1/2 lbs green bell peppers
- 2 lbs onions
- 1/2 cup canning or pickling salt
- 1 qt water
- 4 cups sugar
- 1 qt vinegar (5 percent)
- 1/3 cup prepared yellow mustard
- 2 tbsp cornstarch
Yield: 7 to 9 pints
Procedure: Wash and coarsely grate or finely chop tomatoes, peppers, and onions. Dissolve salt in water and pour over vegetables in large kettle. Heat to boiling and simmer 5 minutes. Drain in colander. Return vegetables to kettle. Add sugar, vinegar, mustard, and cornstarch. Stir to mix. Heat to boil and simmer 5 minutes. Fill sterile pint jars with hot relish, leaving 1/2-inch headspace. For more information see "Sterilization of Empty Jars".
Adjust lids and process times according to the recommendations in Table 1.
| Style of Pack | Jar Size | Process Time at Altitudes of | ||
|---|---|---|---|---|
| 0 - 1,000 ft | 1,001 - 6,000 ft | Above 6,000 ft | ||
| Hot | Pints | 5 min | 10 | 15 |
If you have any questions please reach out to Sarah Sowders at the Perquimans Extension Office (252)-426-5428 or at Sarah_Sowders@ncsu.edu
Join our mailing list!
Enter your email address to receive updates.
Written By
