Green Tomato Relish (Hot Dog Relish)

"I found this recipe in a canning book. It look easy, so I tried it. It tastes like the relish in the store. Plus, you can use all those green tomatoes you look at and hate going to waste."
 
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photo by SimplyME photo by SimplyME
photo by SimplyME
photo by SimplyME photo by SimplyME
Ready In:
1hr 50mins
Ingredients:
9
Yields:
10 half pints
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ingredients

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directions

  • Combine tomatoes, onion, and pepper in large bowl.
  • Sprinkle salt over vegetables, mix in,and let stand 1 hour.
  • Drain vegetables.
  • Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
  • Tie cloves in cheesecloth and add to mixture.
  • Stir in vinegar and simmer for 20 minutes.
  • Take out spice bag.
  • Pack hot relish into hot jars.
  • Leave 1/4 inch headspace.
  • Place canning lids on jars.
  • Process half pints for 10 minutes in hot water bath.

Questions & Replies

  1. My mother and aunts used to make this, but the recipe included green apples.
     
  2. can this relish be frozen rather than canned? Thanks.
     
  3. Is this a sweet relish or relish?
     
  4. can Splenda be used in the process instead of sugar?
     
  5. Do you rinse the salt off the veggies or just drain them?
     
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Reviews

  1. Just made this..This is so YUMMY!!!!!!!! Gotta run to the store now and buy more red peppers! Going to make another batch! I substituted red peppers for the green ones as well. It is beautiful and oh so tasty!!
     
  2. I picked 6 lbs of cherry tomatoes before the first frost we were supposed to get. I made a batch of this relish, but didn't chop the tomatoes because I figured, eh, they're small to start with. Mistake, as the relish came out soupy and chunky. Next time (and I have another 2 lbs to use up), I'm going to chop them in the food processor, because this is good stuff. I could eat it plain, that's how good it is. Yum.
     
  3. I have to agree you should use a red pepper, not green. Also, instead of prepared mustard and celery salt, I used mustard seeds and celery seeds. It tastes just like what I bought at Silver Dollary City in Branson, Missouri. Yum!
     
  4. Most people do not realize that the "pickle" refers to the spices, not the vegetables. Many commercial relishes use cauliflower as one of the main ingrediants. I made 6 times the recipe, and got 13 pint jars. It is wonderful. Do try to add a red pepper for beautiful color. Looks & tastes just like comercial. Used up all those green tomatoes picked just before the frost. Be sure to drain very well, or it will be a little salty. I just dropped the cloves in too, & fished them out while filling the jars.
     
  5. Followed the directions completely Double recipe because of many cherry tomatoes. Got 10 1\2 pints. Taste have to wait!
     
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Tweaks

  1. I used one cup of dark brown sugar instead of the white sugar and one cup of apple cider vinegar instead of regular vinegar. I also used six hot peppers (Fresno and jalapeno) seeded and deribbed instead of the green pepper and an eighth of a teaspoon of celery seed and a tablespoon of mustard seed. Star anise and whole allspice in with the cloves. I also added 3 tablespoons of prepared mustard. It came out great - spicy and tasty and ready for a hotdog.
     
  2. I want to try this and I see people substituting mustard seed and celery seed in place of prepared mustard and celery salt which make sense to me. Are you using the same amounts as noted?
     
  3. I am short on green tomatoes, any suggestions for another vegetable to use as a filler?
     
  4. I made this last year, but used dill weed instead of celery salt, bought the wrong ingredient. It came out great. Everyone loves it. Will definately be making it again this year.
     

RECIPE SUBMITTED BY

I am a mother of two childeren. I live on farm in Notrh Dakota. We plant small grains and row crops. We also have some beef cattle. I have a few chickens for eggs and I just love to watch them run around looking for some food. I love to garden, vegys and flowers. I work part-time at a nursing home, but right now I took some time of for calving season. I also love to preserve my own vegys from the garden.
 
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