Dilled Green Tomato Relish

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This recipe was actually a mistake and one that my family loved. We used this many years ago when we needed a relsih for hot dogs. This recipe is different than most green tomato relishes as it is not sweet. I am posting this in response to a request.


  1. Cut off steam end of green tomatoes.
  2. Coarsely chop green tomatoes, celery and bell peppers in food processor.
  3. Combine the water vinegar and pickling salt and bring to a boil, add the chopped vegetables and return just to a boil.
  4. Drain, reserving the liquid and loosely pack vegetables to 6 pint jars.
  5. To each jar add 1 clove of garlic and 1 teaspoon dill seed.
  6. Return the reserved liquid to a boil and pour over vegetables to within 1/2 inch of top of jar; remove any air bubbles with clean knife.
  7. Put on cap, screw band firmly tight.
  8. Process in a water bath canner as recommended for your altitude.
  9. Check lids to make sure of good seal.
  10. Allow relish to sit for 4 weeks before using.


Most Helpful

Pretty good. Instead of using bell pepper I used jalapeno peppers out of my garden. It had a great kick to it. I did think it was a little too salty but my son and hubby love it that way. However I have to admit it I only waited one week to open the first jar so maybe that was why. Otherwise I am saving this recipe.

missy1ism .. August 09, 2016

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