Pickled Green Tomato Relish


Quantity: 7 to 9 pints

Jar size: Pints


10 lbs small, hard green tomatoes
1-1/2 lbs red bell peppers
1-1/2 lbs green bell peppers
2 lbs onions
1/2 cup canning or pickling salt
1 qt water
4 cups sugar
1 qt vinegar (5 percent)
1/3 cup prepared yellow mustard
2 tbsp cornstarch


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.

2. Wash and coarsely grate or finely chop tomatoes, peppers, and onions.

3. Dissolve salt in water and pour over vegetables in large kettle. Heat to boiling and simmer 5 minutes.

4. Drain in colander. Return vegetables to kettle.

5. Add sugar, vinegar, mustard, and cornstarch. Stir to mix.

6. Heat to boil and simmer 5 minutes.

7. Fill sterile pint jars with hot relish, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

8. Adjust lids and process jars immediately in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:



Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft



5 min

10 min

15 min

Source: National Center for Home Food Preservation