Green Tomato Relish & End-of-Garden Relish Recipes

Green Tomato Relish and End-of-Garden Relish

Two classic vintage garden relish recipes that make excellent use of end-of-season produce. One is a simple no-cook version, the other is a quick-cooked relish perfect for preserving summer’s bounty.

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🥒 Tangy No-Cook Green Tomato Relish

A simple, crunch-filled vintage relish. Bright green tomatoes, sweet red peppers, and onions are seasoned with aromatic spices and a sharp hit of fresh horseradish, requiring no heat to prepare.

⏱️ Prep Time: Overnight Soak 🥒 Yield: Large Batch

Ingredients

  • 8 quarts green tomatoes
  • 2 red peppers
  • 6 onions
  • ½ cup salt
  • 2 cups sugar
  • ½ cup mustard seed
  • ⅔ cup grated horseradish
  • 1 tablespoon whole cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon black pepper

Preparation Instructions

  1. Prep & Soak: Finely chop the green tomatoes, red peppers, and onions. Mix with the salt in a large bowl and let stand overnight to draw out excess liquid.
  2. Drain: Drain the mixture well the next morning.
  3. Season & Pack: Stir in the sugar, mustard seed, grated horseradish, cloves, cinnamon, and black pepper. Mix thoroughly until combined.
  4. Storage: No cooking is required. Pack the relish into clean jars and store in the refrigerator or a cool, dark pantry space.

🍲 End of the Garden Relish

The ultimate late-harvest preserve. This robust relish utilizes all remaining garden vegetables—carrots, string beans, lima beans, and celery—simmered in a sweet and tangy vinegar brine.

⏱️ Cook Time: 5 Minutes 🍲 Yield: Large Batch

Ingredients

  • 2 cups onions, coarsely chopped
  • 2 cups red sweet peppers, coarsely chopped
  • 2 cups green tomatoes, coarsely chopped
  • 2 cups cucumbers, coarsely chopped
  • 1 quart water
  • ½ cup salt
  • 1 can lima beans
  • 2 cups green string beans, cooked
  • 1 cup celery, chopped
  • 2 cups carrots, cooked and chopped
  • 4 cups vinegar
  • 4 cups sugar
  • 2 tablespoons mustard seed

Preparation Instructions

  1. Initial Soak: Coarsely chop the onions, red sweet peppers, green tomatoes, and cucumbers. Combine with the water and salt, and let stand overnight.
  2. Prep Mix: Drain the vegetable mixture well the next morning.
  3. Combine: Add the lima beans, cooked string beans, chopped celery, and cooked carrots.
  4. Simmer: Stir in the vinegar, sugar, and mustard seed. Bring the entire mixture to a boil and boil for 5 minutes.
  5. Seal: Pack into clean, hot jars and seal tightly while hot.

FAQ

Which relish is no-cook?

The Green Tomato Relish is completely no-cook after the overnight salting and draining step.

Why do the vegetables sit overnight with salt?

Salting draws out excess moisture, firms up the texture, and helps season the vegetables before adding the sweet and sour flavors.

How should I serve these relishes?

Excellent on hot dogs, hamburgers, sandwiches, or served as a side with grilled meats, beans, or picnic foods.

Do I need to drain the vegetables well?

Yes. Draining thoroughly prevents a watery relish and gives a better final texture and flavor balance.

Are these recipes safe for long-term canning?

These are vintage community cookbook recipes. For safe shelf-stable canning, follow current USDA or Ball canning guidelines for acidity and processing times. Otherwise, refrigerate the finished relish.

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