Green Tomato Relish

I posted this by request, from a reader of my weekly foodie column who couldn’t find a recipe they like. This one is from The Blue Flame Kitchen, a project developed in Calgary by ATCO started back in 1930. It was all about “helping homemakers get the best results when using natural gas”. They now have an online archive full of many great recipes, especially old-time classics like this one. 

The original recipe slices the tomatoes, but I like this as a relish with chopped pieces. I have also varied the spices a bit and had great success, so feel free to use this as a base for your flavour adventures. If you’d like to make Pickled Green Tomatoes in slices, click on the link. 

green tomatoes

makes 3 pint (500 mL jars)

3-1/2 lb green tomatoes

3 tbsp pickling salt

2 cups vinegar

1 cup sugar

2/3 cup packed dark brown sugar

3 tbsp mustard seed

1 tsp turmeric

1/2 tsp celery seed

3 cups chopped onions

2 large red bell peppers, chopped

1 hot pepper, finely chopped

Chop tomatoes – not too small. Place in a nonreactive container, Sprinkle with salt and mix thoroughly. Refrigerate overnight; rinse and drain thoroughly.

To prepare pickling liquid, combine vinegar, sugar, brown sugar and spices in a large nonreactive pot or Dutch oven. Bring to a boil, then add onions and boil again. Reduce heat and boil gently for 5 minutes, stirring frequently.

Add tomatoes and peppers; return to a boil. Reduce heat and let simmer for 5 minutes, stirring frequently.

If relish is not thick enough for your liking, let it reduce a bit more by letting it simmer.

Prepare your canning set-up with hot jars and lids, and your boiling water kettle. (IF you’re not canning your jars, you must leave them refrigerated. Relish will keep for up to 2 weeks this way.)

Ladle relish into hot jars, leaving 1/2 inch headspace. Give jars a light bang on the counter. Remove any remaining air bubbles with a chopstick, skewer or small rubber spatula (don’t use a metal utensil).

Seal jars with hot lids and process in a boiling water bath for 20 minutes.