Ingredients
Here’s a breakdown of what goes into this classic, sweet-and-tangy relish and why each ingredient plays a role.
For the Relish
- 6 cups finely chopped green tomatoes — The star of the recipe, providing that classic firm, slightly tart green tomato flavor and texture.
- 2 cups finely chopped yellow or white onions — Adds savory depth and a bit of natural sweetness once cooked down.
- 1 cup finely chopped green bell pepper — Contributes a slightly bitter, grassy contrast that’s classic in traditional relish recipes.
- 1 cup finely chopped red bell pepper — Adds sweetness and a pop of bright color throughout the relish.
- 1–2 jalapeño peppers, finely chopped, optional — For those who want to add a bit of heat to the classic recipe.
- 2 tbsp pickling or kosher salt — Used to draw out excess moisture from the vegetables before cooking, which helps concentrate their flavor and prevents a watery relish.
For the Sweet & Tangy Brine
- 2 cups white vinegar (5% acidity) — Forms the tangy, acidic base of the brine essential to a proper relish.
- 1½ cups granulated sugar — Provides the classic sweetness that balances the tangy vinegar and gives this relish its signature sweet-and-tangy flavor.
- 1 tbsp mustard seeds — Contributes a classic pickling spice flavor with a subtle, tangy bite.
- 1 tsp celery seeds — Adds a subtle, savory note typical of traditional relish recipes.
- ½ tsp ground turmeric — Contributes warm, earthy flavor along with the relish’s classic golden-tinged color.
- ½ tsp ground black pepper — Adds a subtle, warm bite to round out the flavor.
Instructions
This recipe involves a salting step to draw out moisture, followed by a simmer in the sweet-tangy brine. Here’s exactly how to make it.
Wash the green tomatoes and peppers thoroughly. Remove the tomato cores and pepper stems and seeds.
Finely chop the green tomatoes, onions, and bell peppers into small, uniform relish-sized pieces. You can use a food processor in short pulses, but avoid turning the vegetables into a purée.
Place the chopped vegetables in a large bowl. Sprinkle with the salt and toss well.
Let the mixture rest for approximately 1–2 hours to draw out excess moisture from the vegetables.
Transfer the vegetables to a colander and rinse thoroughly under cold water. Drain very well, gently pressing out as much excess liquid as possible.
In a large saucepan, combine the white vinegar, sugar, mustard seeds, celery seeds, turmeric, and black pepper.
Bring the mixture to a gentle boil over medium-high heat, stirring until the sugar dissolves.
Add the drained green tomato mixture and stir well to combine.
Return to a gentle boil, then reduce the heat and simmer uncovered for approximately 15–20 minutes, stirring occasionally.
Cook until the green tomatoes and peppers are tender but still have a little texture, and the relish has reached your preferred consistency.
Remove the relish from the heat and allow it to cool slightly before jarring.
Transfer the relish into clean jars or airtight containers, distributing the flavorful brine evenly among them.
Refrigerate for at least 24 hours before serving. The sweet, tangy flavors become even better after resting overnight.