INTRODUCTION
Pickled green tomato relish is a delightful condiment that brings a zesty twist to various dishes. Made with fresh, vibrant ingredients, this relish is a flavorful addition to your meals. It’s perfect for those looking to enjoy a unique taste while maintaining a healthy lifestyle. Not only is it a tasty topping, but it’s also a great way to make use of green tomatoes, making it an excellent choice for summer gardens.
WHY YOU WILL LOVE THIS RECIPE
You’ll love this pickled green tomato relish because it’s a quick, healthy option that can elevate any meal. The relish is high in fiber, which can aid digestion and help you feel fuller for longer, making it good for weight loss. Plus, it’s diabetic-friendly and gluten-free, accommodating various dietary needs. This recipe is easy to make and perfect for meal prep, allowing you to have a delicious topping ready to go whenever you need it!
HOW TO MAKE Pickled Green Tomato Relish
Making pickled green tomato relish is a simple process that involves a few key steps, and you’ll be rewarded with a vibrant and tangy spread. Below, you’ll find all the details about what you need and how to make this relish at home.
EQUIPMENT NEEDED
- Food processor
- Stockpot
- Strainers
- Canning jars (8 pints)
- Canner or large pot for processing
Ingredients You’ll Need:
- 7 pounds green tomatoes (about 20 medium)
- 4 large onions
- 2 large red onions
- 3 large green peppers
- 2 large sweet red peppers
- 4 teaspoons canning salt
- 5 cups cider vinegar
- 4 cups sugar
- 2 tablespoons celery seed
- 4 teaspoons mustard seed
STEP-BY-STEP INSTRUCTIONS
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Prepare the Vegetables: Cut the green tomatoes, onions, and peppers into wedges.
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Process the Vegetables: In a food processor, cover and process the vegetables in batches until they are finely chopped.
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Add Salt: Stir in the canning salt with the chopped vegetables.
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Drain the Mixture: Divide the vegetable mixture between two strainers, placing each over a bowl. Let it stand for 3 hours to allow excess liquid to drain. Discard the liquid from the bowls.
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Cook the Relish: In a stockpot, combine the drained vegetables with the cider vinegar, sugar, celery seed, and mustard seed. Bring the mixture to a boil.
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Simmer the Mixture: Reduce the heat and simmer uncovered for about 30 to 35 minutes, or until thickened.
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Jar the Relish: Carefully ladle the hot mixture into eight hot pint jars, ensuring to leave 1/2 inch of headspace. Remove air bubbles and adjust the headspace if necessary by adding more hot mixture.
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Seal the Jars: Wipe the rims of the jars clean and center the lids on them. Screw on the bands until they are fingertip tight.
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Process the Jars: Place the jars into a canner filled with simmering water, making sure they are completely covered. Bring to a boil and process for 15 minutes.
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Cool the Jars: Carefully remove the jars from the canner and let them cool.
HOW TO SERVE Pickled Green Tomato Relish
Enjoy your pickled green tomato relish as a zesty topping for grilled meats, fish, or as a flavorful addition to sandwiches. To keep your serving portions healthy, try to limit yourself to 1-2 tablespoons per meal. This way, you can enjoy the bright flavors while keeping your calorie intake balanced.
STORAGE & FREEZING: Pickled Green Tomato Relish
Once you have prepared and sealed your relish, it can be stored in a cool, dark place for about a year. After opening, store it in the fridge and consume within a few weeks. Unfortunately, pickled green tomato relish does not freeze well due to its texture, so it’s best enjoyed fresh or preserved in jars.
SERVING SUGGESTIONS
Pair this tangy relish with some grilled chicken or fish for a heart-healthy dish. You can also enjoy it with whole-grain crackers or a salad for a lighter option that balances flavors perfectly.
VARIATIONS
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Healthier Version: Reduce the sugar in the recipe to make a lower-calorie option. You can substitute some of the sugar with a natural sweetener like stevia or a sugar alternative for a lighter version.
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High-Protein Version: Add minced protein-rich legumes such as black beans or chickpeas into the relish mixture. This will give the relish a protein boost while retaining its classic flavor.
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Air Fryer Version: For a different twist, you can make air-fried pickled green tomatoes by coating sliced green tomatoes in whole wheat flour and air-frying them until crispy. Serve with the relish as a dipping sauce.
FAQs
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Can I use ripe tomatoes instead of green tomatoes?
- While you can use ripe tomatoes, green tomatoes provide a unique tart flavor that is crucial for this relish. Using ripe tomatoes will alter the taste but still yield a delicious product.
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Is this relish healthy for weight loss?
- Yes! Pickled green tomato relish is low in calories and high in fiber, making it a great condiment to include in a weight-loss plan.
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How should I store opened jars of relish?
- Once opened, store the jars in the refrigerator and consume them within a few weeks to maintain freshness.
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Is this recipe suitable for diabetic diets?
- Yes! This relish is naturally low in sugar when made with reduced sugar substitutions and contains no added fats, making it diabetic-friendly.
MAKE-AHEAD TIPS FOR Pickled Green Tomato Relish
One of the best aspects of pickled green tomato relish is that it’s perfect for meal prep. You can make a large batch in advance and store it in jars. The relish can last for an extended period, allowing you to add a pop of flavor to meals throughout the months. Make it during peak tomato season, and you’ll have a fresh, zesty condiment on hand anytime you need a healthy topping. By doing this, you save time on cooking and ensure you always have something vibrant to enhance your meals.
Pickled green tomato relish is not just a recipe; it’s a delightful way to enjoy the fruits of your summer harvest. Try it today, and you will have a delightful and healthy condiment ready to spice up your dishes!
Pickled Green Tomato Relish
Ingredients
Method
- Cut the green tomatoes, onions, and peppers into wedges.
- In a food processor, cover and process the vegetables in batches until they are finely chopped.
- Stir in the canning salt with the chopped vegetables.
- Divide the vegetable mixture between two strainers, placing each over a bowl. Let it stand for 3 hours to allow excess liquid to drain. Discard the liquid from the bowls.
- In a stockpot, combine the drained vegetables with the cider vinegar, sugar, celery seed, and mustard seed. Bring the mixture to a boil.
- Reduce the heat and simmer uncovered for about 30 to 35 minutes, or until thickened.
- Carefully ladle the hot mixture into eight hot pint jars, ensuring to leave 1/2 inch of headspace. Remove air bubbles and adjust the headspace if necessary by adding more hot mixture.
- Wipe the rims of the jars clean and center the lids on them. Screw on the bands until they are fingertip tight.
- Place the jars into a canner filled with simmering water, making sure they are completely covered. Bring to a boil and process for 15 minutes.
- Carefully remove the jars from the canner and let them cool.