This Green Tomato Relish recipe from 1936 is a tangy, sweet, and slightly spiced condiment that captures the essence of late-summer harvests. Featuring green tomatoes, peppers, onions, cabbage, and celery, the mixture is simmered in vinegar, sugar, and warm spices like cinnamon, cloves, and mustard seed. Perfectly balanced between sweet and savory, this relish pairs beautifully with sandwiches, grilled meats, or as a topping for beans and cornbread. A nostalgic pantry staple, it’s a timeless recipe ideal for canning and preserving garden bounty.
Ingredients
- 4 quarts green tomatoes (chopped)
- 4 cups green peppers (chopped)
- 1 cup red peppers
- 1 cup onions (chopped)
- 1 cup cabbage (chopped)
- ⅔ tbsp salt
- 2 quarts vinegar
- 3 cups sugar
- 2 tbsp mustard seed
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 3 cups celery (chopped fine)
Instructions
Step 1: Prepare Vegetables
- Chop green tomatoes, peppers, onions, cabbage, and celery.
- Combine vegetables in a large bowl.
Step 2: Salt and Rest
- Sprinkle salt over the chopped vegetables.
- Cover and let stand overnight to draw out excess liquid.
Step 3: Drain and Combine
- The next day, drain the vegetables well.
- In a large stockpot, combine vinegar, sugar, mustard seed, cinnamon, and cloves.
Step 4: Cook the Relish
- Add drained vegetables and chopped celery to the pot.
- Cook slowly over low-medium heat until the mixture thickens, about 1 hour.
Step 5: Seal and Store
- Pour hot relish into sterilized jars.
- Seal and process in a boiling water bath for 10 minutes if long-term storage is desired.
Tips
- Use firm green tomatoes (unripe) for the best texture and tartness.
- Rinse vegetables briefly after the overnight salting if the mixture tastes too salty.
- Use pickling vinegar (5% acidity) for safe preserving.
- Add hot peppers or chili flakes if you prefer a spicier relish.
- Substitute part of the sugar with brown sugar for deeper molasses-like notes.
- Finely chop vegetables for smoother relish; leave chunkier cuts for rustic texture.
- Sterilize jars and lids if you plan to seal and store long-term.
- A pinch of turmeric can add golden color and subtle warmth.
- Serve with beans, hot dogs, pork, or as a sandwich condiment.
- If avoiding prolonged storage, refrigerate and use within 2 to 3 weeks.
Nutrition
Calories: 35kcalCarbohydrates: 8gProtein: 0.5gFat: 0.1gSodium: 120mgPotassium: 85mgFiber: 1gSugar: 6gVitamin A: 80IUVitamin C: 8mgCalcium: 10mgIron: 0.2mg