Dilled Green Tomato Relish

Recipe by PaulaG
READY IN: 1hr 15mins
YIELD: 6 pints




  • Cut off steam end of green tomatoes.
  • Coarsely chop green tomatoes, celery and bell peppers in food processor.
  • Combine the water vinegar and pickling salt and bring to a boil, add the chopped vegetables and return just to a boil.
  • Drain, reserving the liquid and loosely pack vegetables to 6 pint jars.
  • To each jar add 1 clove of garlic and 1 teaspoon dill seed.
  • 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.
  • Put on cap, screw band firmly tight.
  • Process in a water bath canner as recommended for your altitude.
  • Check lids to make sure of good seal.
  • Allow relish to sit for 4 weeks before using.