Green Tomato Relish .... need recipe


My grandma used to make the best tomato relish but unfortunately no one has her recipe. I got a bushel of green tomatoes from a farmer and need a tried and true recipe. I recall grandma's was not overly sweet. Anyone have a recipe to share that isn't overly sweet?

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war garden

look up ball canning guide recipe

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Ava, this is the one we love, but it's a sweet relish. If you wish it less sweet, reduce the sugar by half : ) I panic if we run out!

If you find there is too much liquid, I just don't add it all when freezing. This is not a recipe for canning.

Green Tomato Sweet Relish

(good on sandwiches, hot dogs, or as stand-alone relish)


  • 7 ½ large green tomatoes, sliced
  • 1 red bell pepper, sliced
  • 1 green pepper, sliced
  • 3 ¾ large white onions
  • 2+3/4 tspn. Celery seed
  • 2+3/4 tspn. Mustard seed
  • 1 tspn. Salt
  • 1 ½ cups white sugar (reduce to 3/4 cup or less for a tarter relish)
  • ½ cup + 2 Tbs. cider vinegar


  1. In a food processor coarsely grind tomatoes, red & green bell peppers, and onions (will need to do in batches – any veggie, together or separate - and put in large stock pot).
  2. Add remaining ingredients to stock pot and bring to a boil, then simmer on low for 5 minutes, stirring frequently.
  3. Allow to cool.
  4. May freeze in separate baggies or containers. Use a fork to dip out if too liquid for hot dogs.

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This was my grandmother’s recipe. It is not sweet, despite the amount of sugar, chunky, easy to make and not your usual chopped up, mashed relish. It’s what I loved when I was growing up and I still make it, but I have to cut down the recipe. It’s called ‘Fish Camp Relish’. Have no idea why.

4 quarts (16 cups) green tomatoes, cut into eighths, long-wise

1 quart (4 cups) onion, cut longwise into strips

1 pint (2 cups) hot peppers, thickly sliced - these are the long, skinny hot peppers usually grown in the south, not jalapeños, but you could probably substitute jalapeños

4 cups sugar

1/2 cup salt (less if using pickling salt)

1/2 gallon vinegar

(I also use 1/8 tsp Pickle Crisp in the bottom of each jar)

bring vinegar, salt and sugar to boil. Pack tomatoes & onions and several hot peppers (or divide among jars) into pint jars. Pour liquid into jars and seal.

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