Nana Recipe Wednesday–Green Tomato Relish

by Sarah on August 25, 2010

Here’s my little old Nana (the one in the middle, ha ha) on what may be her first trip to Japan.  I’m sure I’ve mentioned it, but Nana’s  youngest sister is a Sister, who taught in Japan for many years.  Now that is a trip I wish I could’ve accompanied her on!

So, this Wednesday is the second installment of my recent canning extravaganza, and the recipe is for green tomato relish!  Why green tomatoes this early in the season you say?  Because….so far it’s been TOO MILD of a summer and my stupid tomatoes hadn’t ripened.  Of course I say this now, when it was about 108* today.  Seriously.  With more of the same to come tomorrow.  It’s like walking around in an oven.

Anyway, you’ll want 6 or 8 green tomatoes.  If you can’t find them now, just wait till September–they’ll be at the farmer’s markets at the end of the season.

Chop them up and add chopped onion, celery and peppers.

In a stockpot, mix cider vinegar, mustard seeds, salt, sugar, pepper and cayenne and bring to a boil.

Add the chopped vegetables to the boiling liquid.

Simmer for 10 minutes uncovered.

Pack into sterilized jars, leaving about 1 cm headspace.  Seal.

“Process”–cover with water, bring to a boil, cover and let simmer for 10 minutes.  Take the cover off and let sit off the heat for 5 minutes.


Serve as with a normal relish–with burgers, etc., or with grilled meats.

Nana's Green Tomato Relish


  • 6-8 green tomatoes, cored and chopped
  • 2 onions, chopped
  • 4 stalks celery, chopped
  • 3 peppers (part red, if possible), chopped
  • 1 pint cider vinegar
  • 1/4 cup mustard seeds
  • 1 Tbsp salt
  • 1/4 cup sugar
  • 1 tsp pepper
  • 1/4 tsp cayenne


  • Mix the vinegar, spices and sugar together in a stockpot and bring to a boil. Add the vegetables to the boiling liquid and let simmer, uncovered, for 10 minutes.
  • Pack into sterilized jars, leaving 1 cm headspace. Seal with sterilized lids and screw on the rings finger-tight. Process in a boiling water bath for 10 minutes. Turn off the heat and uncover and let sit another 5 minutes. Remove from the hot water and let cool on a rack.
  • Let cure in the jars for a few weeks before using. Serve with burgers and dogs, or alongside grilled meats.

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