Green tomato relish is one of those quiet kitchen heroes: bright, crunchy, and surprisingly versatile. When the season runs short and your vines hold more firm, unripe fruit than you expected, this relish turns what might feel like a loss into a pantry win. It offers a clean snap from green tomatoes, gentle sweetness to round out the tartness, and a warm spice backbone that makes everything it touches taste more alive. In this guide, you’ll find clear answers to common questions, ingredient smarts, technique notes for the best texture, and several recipe variations—from quick refrigerator versions to old-fashioned, hand-chopped batches worthy of family tradition.
What it is
Green tomato relish is a cooked or quickly brined condiment made with unripe tomatoes, onions, peppers, vinegar, sugar, salt, and spices like mustard seed and celery seed. It’s not a salsa, nor a chutney, though it sits comfortably in the same family of flavor boosters. The flavor leans tart and gently sweet; the texture ranges from finely chopped and spoonable to chunky with a distinct bite. Because green tomatoes are firmer and more acidic than ripe tomatoes, they hold up beautifully to brief heat and brine without turning mushy.
Why green tomatoes work
Under-ripe tomatoes have a dense texture and a clean, sharp tang. That firmness is your friend in relish. They stand up to salting, draining, and quick simmering without collapsing. They also absorb aromatics well, so the mustard seed, celery seed, turmeric, and pepper you add won’t get lost. Any variety of tomato can be used while still green, but mid-sized slicing types and Romas tend to offer easy dicing with fewer watery pockets. Trim any hard white cores if present, and taste a piece raw—you want crisp, not woody.
Can you make relish with green tomatoes?
Absolutely. In fact, green tomatoes are one of the classic bases for American farmhouse-style relishes and chowchows. Their low sweetness and sturdy texture give you a wide window to balance flavors without the mixture going soft or syrupy. Salting and draining the chopped tomatoes for a short time draws out excess moisture, focuses flavor, and helps preserve the satisfying crunch. This simple step is borrowed from traditional vegetable relishes where texture matters as much as taste.
What is green relish made of?
Most green tomato relishes use a dependable core: chopped green tomatoes, onion, sweet peppers, vinegar, sugar, and non-iodized salt. The spice blend is the signature. Mustard seed adds a nutty warmth. Celery seed provides that familiar deli-pickle aroma. Turmeric lends a touch of earthiness and a golden hue. Some cooks add black pepper, red pepper flakes, coriander, or a hint of cumin. Apple cider vinegar gives a rounder tang; distilled white vinegar offers a sharper edge and a cleaner color. Sugar isn’t just for sweetness—it balances acidity and helps the brine penetrate the vegetables evenly.
What is tomato relish made of?
Ripe tomato relish leans softer and sweeter, with the tomato’s natural sugars and juices front and center. It typically includes ripe tomatoes, onions, vinegar, sugar, and a similar spice profile. Compared to green tomato relish, ripe versions cook longer and reduce more, which creates a jammy consistency. The choice depends on what you’re after: a bright, crisp lift from green tomatoes or a deeper, saucier spoonful from ripe fruit.
Is tomato relish the same as salsa?
They’re cousins with different habits. Relish is usually seasoned with vinegar and often a touch of sugar, and it’s commonly cooked or at least warmed to bloom spices. Salsa often relies on lime or lemon juice, fresh herbs like cilantro, and chiles for heat, and is frequently left uncooked. Relish leans pickled and slightly sweet; salsa leans fresh, herbal, and citrusy. When you want something that cuts through richness on a burger, sausage, or cheese board with a little sweetness and twang, reach for relish. When you want brightness and chile-forward freshness for tacos or chips, go salsa.
Ingredient guide
Vinegar sets the pucker. Apple cider vinegar gives rounded acidity and a hint of fruit. Distilled white vinegar is crisp and neutral. Both are reliable and, at 5% acidity, safe for canning when used in proper ratios. Sweeteners shape the finish. White sugar keeps flavors clean and consistent. A bit of brown sugar adds warmth and a molasses note that can play nicely in “old-fashioned” profiles. Honey works in refrigerator versions but can mask delicate spice notes if overused. Onions matter more than you’d think. Yellow gives savory depth; sweet onions soften the edges; red onion adds color but can tint your relish. Peppers pull double duty. Bell peppers add aroma and color; jalapeños or serranos bring heat without overwhelming the tomato character. For salt, choose pickling salt or kosher salt without additives. Anti-caking agents in table salt can cloud the brine and subtly change the taste.
Balancing crisp, sweet, and tangy
A short salt-and-drain is the simplest insurance for texture. Toss chopped green tomatoes and onions with a measured amount of salt, rest 20 to 30 minutes, then drain off the liquid. You’re not trying to cure them, just firm them and shed excess water. Heat is another lever. A quick simmer in spiced vinegar—often five to eight minutes—is enough to infuse and soften the bite without erasing crunch. Taste matters at every step. After adding the vegetables to the brine, taste the liquid. If it’s too sharp, trickle in a spoonful of sugar. Too sweet? Add a splash of vinegar. Flat? A pinch more salt or mustard seed can wake it up. For any batch you plan to can, maintain safe vinegar-to-vegetable ratios and avoid diluting acidity below proven levels. For refrigerator relish, you have a bit more freedom, but the same balance rules apply.
Green tomato relish recipe
This is a reliable, easy recipe designed for everyday meals. It yields a relish with crisp-tender texture, gentle sweetness, and a bright tang.
Ingredients:
- 6 cups finely chopped green tomatoes
- 1.5 cups finely chopped onion
- 1 cup finely chopped sweet bell pepper (mixed colors are nice)
- 1 cup apple cider vinegar (5% acidity)
- 1/2 to 2/3 cup white sugar, to taste
- 1.5 teaspoons pickling salt or kosher salt (plus extra for draining)
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon red pepper flakes for light heat
Method:
- Toss the chopped tomatoes and onions with 1 tablespoon salt. Let rest 25 minutes, then drain well. Do not rinse.
- In a nonreactive pot, combine vinegar, sugar, pickling salt, mustard seed, celery seed, turmeric, black pepper, and red pepper flakes if using. Bring to a simmer to dissolve sugar and bloom spices.
- Stir in the drained tomatoes, onions, and bell pepper. Simmer gently 5 to 8 minutes, just until the vegetables look glossy and slightly tender but still crisp.
- Taste the brine. Adjust with a teaspoon of sugar or a splash of vinegar if needed. Remove from heat and cool.
- Pack into clean jars and refrigerate. The flavor improves overnight and holds well for 2 to 3 weeks.
Serving ideas include burgers, hot dogs, grilled sausages, turkey sandwiches, tuna or chicken salad, eggs, roasted potatoes, and grain bowls. A spoonful on a cheese board brightens rich cheeses and cured meats.
Green tomato relish recipe easy
When you need speed, use a food processor and skip the draining step, accepting a slightly softer texture.
Ingredients:
- 5 cups roughly chopped green tomatoes
- 1 cup onion
- 1 cup bell pepper
- 3/4 cup apple cider vinegar
- 1/2 cup sugar
- 1 teaspoon pickling salt
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1/2 teaspoon turmeric
Method:
- Pulse tomatoes, onions, and peppers in the processor to a fine chop, stopping before a paste forms.
- Simmer vinegar, sugar, salt, and spices 2 minutes. Add the chopped vegetables and simmer 4 to 5 minutes.
- Taste and adjust. Chill. Best after a night in the fridge; keeps about 2 weeks.
Chunky green tomato relish recipe
For a heartier texture, cut your vegetables into 1/4-inch dice and keep the simmer short.
Ingredients:
- 6 cups 1/4-inch diced green tomatoes
- 1.25 cups 1/4-inch diced onion
- 1.25 cups 1/4-inch diced bell pepper
- 1 cup white vinegar or apple cider vinegar
- 1/2 to 2/3 cup sugar
- 1.5 teaspoons pickling salt
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- Optional: 1 stalk celery, finely diced; 1 jalapeño, minced
Method:
- Lightly salt and drain the tomatoes 20 minutes; drain well.
- Warm the vinegar with sugar, salt, and spices. Add all vegetables and simmer 4 to 6 minutes.
- Cool, jar, and refrigerate. The result is crisp and spoonable, ideal on brats, grilled chicken, and hearty sandwiches.
Refrigerator green tomato relish
A refrigerator method keeps the bite ultra-fresh. Use a warm brine, but don’t boil the vegetables.
Ingredients:
- 5 cups finely chopped green tomatoes
- 1 cup onion
- 1 cup bell pepper
- 1 cup vinegar (half white, half apple cider is nice)
- 1/2 cup sugar
- 1.5 teaspoons pickling salt
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1/2 teaspoon turmeric
Method:
- Salt and drain vegetables 20 minutes; drain thoroughly.
- Bring vinegar, sugar, salt, and spices to a brief simmer. Let the brine cool 5 minutes.
- Pack vegetables into jars and pour the warm brine over them to cover. Tap to release bubbles, cap, and refrigerate.
- Flavor peaks after 24 to 48 hours; keeps 2 to 3 weeks.
Old-fashioned green tomato relish recipe
Old-fashioned versions lean a touch sweeter and more aromatic, with a golden tint and familiar deli notes.
Ingredients:
- 6 cups hand-chopped green tomatoes
- 2 cups hand-chopped onions
- 1.5 cups hand-chopped sweet peppers
- 1 cup apple cider vinegar
- 2/3 to 3/4 cup white sugar
- 2 teaspoons pickling salt
- 1.5 teaspoons mustard seed
- 1.5 teaspoons celery seed
- 3/4 teaspoon turmeric
- Pinch of ground allspice or coriander, optional
Method:
- Salt and drain tomatoes and onions 30 minutes; drain well.
- Simmer vinegar, sugar, salt, and spices 3 minutes. Add vegetables and cook 8 to 10 minutes, stirring gently.
- Taste for balance. Cool and refrigerate, or follow canning guidelines if desired.
Grandma’s old-fashioned green tomato relish recipe
The hallmark here is hand-chopped texture and a patient simmer that melds flavors without losing the fresh snap.
Ingredients:
- 7 cups hand-chopped green tomatoes
- 2.5 cups onions
- 2 cups sweet bell peppers
- 1 cup apple cider vinegar
- 3/4 cup white sugar plus 1 tablespoon brown sugar
- 2 teaspoons pickling salt
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1/2 teaspoon turmeric
- A small pinch of red pepper flakes
Method:
- Salt the tomatoes and onions lightly and rest 25 minutes. Drain but do not rinse.
- Warm vinegar with sugars, salt, and spices. Add vegetables and simmer 8 minutes, stirring a few times.
- Let cool and rest overnight in the fridge. The next day, the flavors will feel round and integrated, with a classic farmhouse profile.
Old-fashioned green tomato relish recipe Pioneer Woman (inspired)
A Southwestern-friendly spin that pairs nicely with pulled pork, grilled corn, and skillet cornbread.
Ingredients:
- 6 cups green tomatoes, diced
- 1.5 cups onion
- 1.5 cups mixed bell peppers
- 1 jalapeño, seeded and minced
- 1 cup apple cider vinegar
- 1/2 cup white sugar plus 2 tablespoons brown sugar
- 1.5 teaspoons pickling salt
- 1 teaspoon mustard seed
- 1/2 teaspoon celery seed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
Method:
- Drain salted vegetables 20 minutes. Simmer vinegar, sugars, salt, and spices. Add vegetables and cook 5 to 6 minutes. Chill to set flavors.
Amish green tomato relish recipe
This style tends to be balanced and mild, with very tidy dice and a clean spice blend.
Ingredients:
- 6 cups finely diced green tomatoes
- 2 cups finely diced onions
- 2 cups finely diced sweet peppers
- 1 cup distilled white vinegar
- 2/3 cup sugar
- 1.5 teaspoons pickling salt
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
Method:
- Salt and drain 25 minutes; drain well.
- Simmer brine 3 minutes. Add vegetables and simmer 6 minutes.
- Cool and refrigerate. It pairs beautifully with ham, cold cuts, and mild cheeses.
Canning notes
If you plan to can your relish for shelf storage, keep the acidity right and follow established methods. Use 5% acidity vinegar and avoid reducing the vinegar below safe ratios in favor of water. Hot-pack the mixture into warm, sterilized jars, leaving appropriate headspace, and process in a boiling water bath for the recommended time based on jar size and altitude. Spices can be adjusted, but do not change the ratio of low-acid vegetables to acid. A successful seal and proper storage in a cool, dark place are essential. Opened jars should be refrigerated.
Serving ideas
Relish loves rich, fatty, and savory foods because its acidity cuts through and its sweetness rounds the edges. Spoon it onto burgers and hot dogs, tuck it into brats, and pair it with grilled pork chops or sausages. Stir it into tuna or chicken salad to replace some or all of the pickles. Add to egg dishes, from soft scrambles to frittatas, where a spoonful on top brings life to each bite. A dollop alongside cheddar or a smear across a grilled cheese sandwich does wonders. Toss a tablespoon into warm roasted potatoes or vegetable sheet pans; it wakes up the whole tray. For grain bowls, a spoonful serves as both garnish and dressing helper, adding brightness without a separate vinaigrette.
Troubleshooting
If your relish is watery, you likely skipped or shortened the drain step, or cooked too long after adding vinegar. Drain the next batch more thoroughly, or strain the brine briefly and reduce it on its own before reuniting with the vegetables. If it’s too sour, add a teaspoon of sugar at a time, let it dissolve, and retaste. If it’s too sweet, add a splash or two of vinegar and a pinch of salt to sharpen the edges. If the texture is soft, you may have simmered too long or cut the vegetables too small. Next time, larger dice and a shorter cook help. For heat that’s too timid, stir in a pinch of red pepper flakes after cooking; for too much heat, fold in a little extra chopped bell pepper to dilute the spice.
Make-ahead and storage
Relish improves after a night in the refrigerator; flavors knit and the tang softens just enough. In the fridge, expect 2 to 3 weeks of good quality when stored in clean jars. For larger batches, canning is the better route than freezing, because freezing breaks cell walls and softens the texture. If you do freeze, plan to use the thawed relish in cooked dishes, where texture matters less. Scaling up is straightforward: keep the vinegar and salt proportional to vegetables, and taste as you go to keep the balance true.
Nutrition snapshot
Per tablespoon, relish is generally modest in calories, with most of its energy from carbohydrates in sugar. Sodium depends on your salt choice and whether you rinse after salting. If you want lower sugar, reduce it slightly and let apple cider vinegar carry more of the finish, or combine white sugar with a small touch of brown sugar for depth without adding more total sweetness. For sodium, measure salt carefully and rely on spices for perceived saltiness.
Step-by-step cues
When the vegetables are salted and resting, they’ll glisten and release a small puddle; that’s good. After draining, they should taste lightly seasoned, not salty. When the brine simmers, you’ll smell mustard and celery seed bloom—the aroma goes from flat vinegar to warm and inviting. After a short simmer with vegetables, the mixture looks glossy, and the tomatoes hold their shape when pressed with a spoon.
Quick ratios
For each 4 cups of chopped vegetables, a useful starting point is 3/4 to 1 cup vinegar, 1/3 to 1/2 cup sugar, 1 to 1.5 teaspoons pickling salt, and 1 to 2 teaspoons total whole spices. This base keeps the relish bright, safe for refrigerator storage, and easy to personalize.
FAQs
How long does green tomato relish keep in the fridge?
Properly jarred and refrigerated, it stays bright and crisp for 2 to 3 weeks. The flavor is best after resting overnight.
Do I have to salt and drain the tomatoes?
It’s optional but recommended. A 20–30 minute drain pulls out excess moisture and helps the relish stay crunchy instead of watery.
Which vinegar works best?
Apple cider vinegar gives a round, fruity tang; distilled white vinegar is cleaner and sharper. Use 5% acidity for reliable results.
Can I make it spicy?
Yes. Add minced jalapeño, serrano, or a pinch of red pepper flakes. Start small, taste, and adjust so heat doesn’t overpower the tomato snap.
Is relish the same as salsa?
No. Relish is vinegary and lightly sweet, often briefly cooked; salsa leans citrusy and fresh, usually with herbs and more chile bite.
Final notes
Green tomato relish rewards a light hand and a steady taste-as-you-go approach. Let the tomatoes stay themselves—crisp, tart, and clean—while the vinegar, sugar, and spices round and lift their character. Whether you prefer a fine chop that melts into sandwiches or a chunky dice that stands up on a grilled sausage, you’ll find a variation here that fits. It’s a thrifty, flavorful way to celebrate the garden in every season and a reliable way to make everyday meals feel a little more complete.
Sources used
- USDA and cooperative extension guidance on safe vinegar strength and hot-water-bath canning practices for vegetable relishes
- Traditional American farmhouse relish profiles emphasizing mustard seed, celery seed, and turmeric
- Common pickling and preserving practices regarding salting, draining, and texture management in high-acid condiments
