Green Tomato Relish & End-of-Garden Relish Recipes
This page features two classic garden relish recipes that capture the thrifty spirit of using end-of-season produce—perfect for home preservers looking to save summer’s flavors.
Recipes on this page
Use the links below to jump directly to each recipe.
Green Tomato Relish
Ingredients
- 8 quarts 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 cloves
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
Instructions
- Chop tomatoes, red peppers, and onions fine.
- Stir in salt and let stand overnight.
- Drain well.
- Add remaining ingredients and mix thoroughly.
- No cooking required.
- Store in a jar in a cool place.
End of the Garden Relish
Ingredients
- 2 cups onions
- 2 cups red sweet peppers
- 2 cups green tomatoes
- 2 cups cucumbers
- 1 quart water
- 1/2 cup salt
- 1 can lima beans
- 2 cups green string beans, cooked
- 1 cup celery
- 2 cups carrots, cooked
- 4 cups vinegar
- 4 cups sugar
- 2 tablespoons mustard seed
Instructions
- Coarsely chop onions, peppers, green tomatoes, and cucumbers.
- Combine with water and salt; let stand overnight.
- In the morning, drain well.
- Add lima beans, cooked green string beans, celery, and cooked carrots.
- Add vinegar, sugar, and mustard seed.
- Bring to a boil and boil 5 minutes.
- Pack into jars and seal.
FAQ
Which relish is no-cook?
The Green Tomato Relish is a no-cook recipe—after salting overnight and draining, you mix in the remaining ingredients.
Why do the vegetables sit overnight in salt water?
Salting helps draw out moisture, improves texture, and balances flavor before adding vinegar and sugar.
How should I serve garden relish?
Try it on hot dogs, burgers, sandwiches, or alongside grilled meats and picnic plates.
Do I need to drain well before adding the vinegar and sugar?
Yes—draining well helps keep the relish from becoming watery and improves the final texture.
Is this recipe tested for shelf-stable canning?
These are vintage recipes. If you plan to can for pantry storage, follow current tested canning guidelines for acidity and processing times. Otherwise, store finished relish in the refrigerator.