Name: Sweet & Tangy Green Tomato Relish – The Perfect Way to Save Every Last Garden Tomato
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 6 cups green tomatoes, finely chopped; 2 cups onions, finely chopped; 2 cups red and green bell peppers, finely chopped; 1/4 cup salt; 2 cups white vinegar; 1 1/2 cups granulated sugar; 2 teaspoons mustard seeds; 1 teaspoon celery seeds; 1/2 teaspoon turmeric; 1/4 teaspoon red pepper flakes (optional)

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This Sweet & Tangy Green Tomato Relish is my go-to recipe when I need to use up those green tomatoes that just didn’t ripen in time. It’s a bright, zesty, slightly sweet preserve that adds a punch to burgers, hot dogs, sandwiches, or even a simple cracker with cheese. Whether I’m canning it for the winter or spooning it over grilled meat, this relish is a flavorful way to extend the garden season. Sweet & Tangy Green Tomato Relish – The Perfect Way to Save Every Last Garden Tomato

Why You’ll Love This Recipe

I love this relish because it transforms a kitchen dilemma (what to do with green tomatoes?) into something I genuinely look forward to. It’s got a perfect balance of sweet and tangy, with a lovely crunch from the chopped vegetables. Plus, it’s incredibly versatile. I can use it as a condiment, a side, or even mix it into dips or salads. Making it also gives me that cozy satisfaction of preserving something homemade for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

green tomatoes
onions
red and green bell peppers
salt
white vinegar
granulated sugar
mustard seeds
celery seeds
turmeric
(optional) red pepper flakes for a bit of heat

Directions

I start by washing and finely chopping the green tomatoes, onions, and bell peppers. I prefer a small dice so the relish has a fine, scoopable texture.
I toss all the chopped vegetables with salt in a large bowl and let them sit overnight in the fridge. This draws out excess moisture and helps firm up the texture.
The next day, I drain the mixture well and place it in a large pot.
I add the vinegar, sugar, and spices to the pot and stir to combine everything thoroughly.
Then, I bring the mixture to a gentle boil and simmer for about 30–45 minutes, stirring occasionally, until the relish thickens slightly and the flavors meld together.
I spoon the hot relish into sterilized jars, seal them, and process in a boiling water bath for long-term storage—or I simply let them cool and store in the fridge if I’m planning to use them within a few weeks.

Servings and timing

This recipe makes about 6 to 7 half-pint jars of relish. It takes approximately 30 minutes of prep time (not including the overnight salting) and 45 minutes of cook time. From start to finish (excluding resting time), I can have everything done in just under 2 hours.

Variations

Sometimes I like to throw in a few chopped green apples for an extra layer of tartness and texture. If I’m in the mood for spice, I add chopped jalapeños or increase the red pepper flakes. For a deeper color and slightly different taste, I occasionally swap in apple cider vinegar instead of white vinegar. I’ve even tried using brown sugar for a richer sweetness—it’s a great twist!

Storage/Reheating

Once sealed properly in sterilized jars, this relish keeps well in a cool, dark place for up to a year. After opening, I store it in the refrigerator and use it within 3–4 weeks. If I don’t can the jars, I just refrigerate them directly and enjoy over the next month. There’s no reheating needed—just scoop and serve!

FAQs

What does green tomato relish taste like?

It has a sweet-tart flavor with a crunchy, slightly tangy bite. The vinegar and sugar balance out the natural tartness of the unripe tomatoes beautifully.

Can I freeze green tomato relish instead of canning it?

Yes, I’ve frozen small batches in airtight containers. The texture softens slightly, but the flavor stays great. I just thaw it in the fridge before serving.

Do I have to salt the vegetables overnight?

I highly recommend it. It helps draw out water and keeps the relish from getting soggy. If I’m short on time, I try to let it sit for at least 4–6 hours.

Can I use red tomatoes instead of green?

This recipe is specifically designed for green tomatoes because of their firmness and tartness. Red ones will make it mushier and too sweet, in my experience.

What do I serve this relish with?

I love it on hot dogs, burgers, grilled sausages, sandwiches, and even spooned over grilled fish or pork. It’s also great as a snack with cream cheese and crackers.

Conclusion

Sweet & Tangy Green Tomato Relish is one of those recipes I come back to every year when the garden surprises me with unripe tomatoes. It’s not only a great way to avoid waste, but it also brings a bold, bright flavor to so many dishes. Whether I’m preserving jars for winter or whipping up a quick batch to use right away, this relish always earns a place in my fridge—and on my plate.

Sweet & Tangy Green Tomato Relish – The Perfect Way to Save Every Last Garden Tomato