Green Tomato Relish & End-of-Garden Relish Recipes
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.
Recipes on This Page
Green Tomato Relish (No-Cook)
Ingredients
- 8 quarts green tomatoes
- 2 red peppers
- 6 onions
- 1/2 cup salt
- 2 cups sugar
- 1/2 cup mustard seed
- 2/3 cup grated horseradish
- 1 tablespoon whole cloves
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
Instructions
- Chop green tomatoes, red peppers, and onions finely.
- Mix with the salt and let stand overnight.
- Drain well the next morning.
- Add sugar, mustard seed, grated horseradish, cloves, cinnamon, and black pepper. Mix thoroughly.
- No cooking required. Pack into jars and store in the refrigerator or a cool place.
End of the Garden Relish
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
- 1/2 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
Instructions
- Coarsely chop the onions, red sweet peppers, green tomatoes, and cucumbers.
- Combine with water and salt; let stand overnight.
- Drain well in the morning.
- Add lima beans, cooked green string beans, chopped celery, and cooked carrots.
- Stir in vinegar, sugar, and mustard seed.
- Bring to a boil and boil for 5 minutes.
- Pack into hot jars and seal 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.