Green Tomato Pickle Relish

Green Tomato Pickle Relish: Your New Favorite Crunchy Condiment!

Okay, quick question: have you ever looked at a bunch of green tomatoes and thought, “What the heck do I do with these?!?” Yeah, me too. But don’t worry! I got you covered. This Green Tomato Pickle Relish is gonna blow your mind. Seriously. It’s like summer in a jar—perfect for burgers, sandwiches, or just eating straight from the jar when no one’s looking. (Shh, I won’t tell!)

Okay, Let’s Talk Ingredients

Alright, let’s hit the grocery store together. Here’s what you need:

– 8 cups of green tomatoes (yes, chop ’em up—get your knife skills on point!)
– 3 tbsp coarse salt (not the fine stuff, it’s gotta have some texture)
– 2 cups white sugar (I know, I know, it sounds like a lot, but trust me)
– 2 cups white vinegar (the tang!)
– 1 tsp turmeric (for that pop of color)
– ½ tsp celery seed (adds a nice crunch)
– 3 tbsp mustard seed (for a little zing)
– 3 cups diced white onions (crying optional but encouraged)
– 2 sweet red peppers (diced, because why not add some sweetness?)
– 1 jalapeño (diced, optional if you’re feeling spicy!)

Got it? Good. Let’s move on.

So Here’s Why I Make This Constantly

Okay, story time! So last summer, I was at my buddy’s garden party, and his cousin brought a jar of this green tomato relish. At first, I was skeptical. I mean, green tomatoes? But I tried it, and OMG, my taste buds did a happy dance. I was like, “What is this magic?” And then I couldn’t stop eating it. I realized I had to learn to make it myself—so here I am, proudly making batch after batch, and sharing it with everyone. My friends think I’m a genius now (but really, it’s just this recipe).

The One Trick That Changes Everything

Okay, listen up, because this is crucial. When you’re chopping those green tomatoes, sprinkle the salt over them right away and let them sit for about 30 minutes. This helps draw out moisture and gives you that perfect crunch! You gotta trust the process!

Don’t Mess This Up (My Top Tips)

1. Check your jars! You don’t wanna be the person who forgets to sterilize them. Seriously, I’ve been there. It’s a disaster.

2. Don’t skip the vinegar! It’s what gives that tangy kick. If you think you can go easy, don’t. Just trust me.

3. Taste as you go! Adjust the sugar or spice level to your liking. It’s your relish, after all.

How to Keep Them From Disappearing (Or, How to Store Them)

So, once you’ve canned these beauties, let them cool completely before popping them in the fridge. They can chill in there for up to a year (if they last that long!). But honestly, I dare you to keep them around for more than a month. They’re that good.

If You Liked This, You’ll Probably Like These Too

Okay, if you’re into making your own condiments, you’ve gotta try my homemade salsa or that mango chutney I whipped up last week—so good! And don’t even get me started on my spicy pickled carrots—it’s like crunch heaven!

So, what about you? Have you ever tried making your own pickles or relishes? I’d love to hear your stories or any other weird veggie experiments you’ve done! Let’s swap recipes! 🍅✨