Ingredients
- Green tomatoes, chopped: 4 cups
- Onion, chopped: 1 cup
- Red bell pepper, chopped: 1 cup
- Green bell pepper, chopped: 1 cup
- Granulated sugar: 1 1/2 cups
- White vinegar (5% acidity): 1 1/2 cups
- Pickling salt: 2 tablespoons
- Celery seed: 1 tablespoon
Instructions
- Step 1: Combine the chopped green tomatoes, onion, and both bell peppers in a large bowl. Sprinkle with pickling salt, mix well, and let stand for at least 2 hours, or preferably overnight, in the refrigerator. This will draw out excess moisture.
- Step 2: Drain the vegetables in a colander, rinsing thoroughly with cold water to remove the salt. Press out as much excess water as possible.
- Step 3: In a large, heavy-bottomed saucepan or pot, combine the drained vegetables, sugar, vinegar, and celery seed.
- Step 4: Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking.
- Step 5: Reduce the heat to medium-low and simmer, stirring occasionally, for about 45-60 minutes, or until the relish has thickened to your desired consistency.
- Step 6: Ladle the hot relish into sterilized jars, leaving 1/2-inch headspace. Remove air bubbles, wipe jar rims, and process in a boiling water bath canner for 15 minutes for half-pint or pint jars.
Notes
- Store sealed jars of Green Tomato Pickle Relish in a cool, dark place for up to a year; refrigerate after opening.
- This relish is best served cold or at room temperature – no reheating needed!
- Spoon this vibrant relish over grilled sausages or burgers for a tangy and delightful contrast.
- For a richer flavor, consider adding a pinch of red pepper flakes during the simmering process.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American