For a spicier relish, add 1-2 chopped jalapeño peppers to the vegetable mixture. Adjust the amount of sugar to your liking. Start with less and add more to taste. If you don't have canning jars, you can store the relish in airtight containers in the refrigerator for up to 2 weeks. Use different colored bell peppers for a more visually appealing relish. Make sure to sterilize jars properly to prevent spoilage.
Green Tomato and Pepper Relish
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PREP TIME30 mins
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COOK TIME25 mins
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TOTAL TIME3 hrs 15 mins
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SERVING64 People
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VIEWS33
A vibrant and tangy relish bursting with the fresh flavors of green tomatoes and peppers. This versatile condiment is the perfect accompaniment to grilled meats, sandwiches, or as a zesty addition to your favorite dishes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Fiber2 g
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Protein1 g
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Sodium156 mg
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Sugar19 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Vegetables: In a food processor, pulse the green tomatoes, bell peppers, and onions until coarsely chopped. Transfer to a large bowl. (5 minutes)
02 Step
Recipe View Blanch and Drain: Pour boiling water over the vegetable mixture and let it sit for 2 minutes. Drain the water thoroughly. (7 minutes)
03 Step
Recipe View Combine and Simmer: Transfer the drained vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard. Stir to combine. Bring the mixture to a boil, then reduce heat and simmer until the vegetables are softened, about 10 minutes. (15 minutes)
04 Step
Recipe View Sterilize Jars: Sterilize the canning jars, lids, and rings in boiling water for at least 5 minutes. Keep them hot until ready to use. (5 minutes)
05 Step
Recipe View Fill Jars: Pack the hot relish into the hot, sterilized jars, leaving 1/4 inch of headspace at the top. Run a knife or thin spatula around the insides of the jars to release any trapped air bubbles. (10 minutes)
06 Step
Recipe View Wipe and Seal: Wipe the rims of the jars with a moist paper towel to remove any food residue. Place lids on the jars and screw on the rings, tightening them fingertip-tight. (5 minutes)
07 Step
Recipe View Process Jars: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. Carefully lower the jars into the boiling water using a jar lifter, ensuring there is at least 2 inches of space between the jars. Add more boiling water if needed to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 15 minutes. (20 minutes)
08 Step
Recipe View Cool and Check Seal: Remove the jars from the stockpot and place them on a cloth-covered or wooden surface, several inches apart, to cool completely. As the jars cool, you should hear a popping sound as the lids seal. Once cooled, check the seal by pressing the center of each lid. If the lid doesn't flex, it's properly sealed. (2 hours)
09 Step
Recipe View Store: Store the sealed jars in a cool, dark place. Properly canned relish will last for up to a year.
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RECIPE REVIEWS
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Please Rate
Libbie Treutel
May 14, 2025This relish is amazing! I put it on everything from burgers to scrambled eggs.
Victoria Bayer
Mar 4, 2025The recipe was easy to follow, and the relish turned out perfectly. I'll definitely be making this again.
Carolyne Zemlak
Feb 20, 2025The instructions were very clear, and the relish is so flavorful. Thank you for sharing this recipe!
Mathias Bins
Jan 3, 2025I added a bit of chili flakes for some extra heat, and it was delicious!
Kathryn Waters
Dec 31, 2024My family loves this relish! It's a great way to use up all the green tomatoes from my garden.