The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jun. 18, 2009
This recipe is A +. I had about 30 lbs of green tomatoes at the end of last season, so I made the relish. I did add some banana peppers. It is delicious. Use it on burgers, hot dogs, or use 1 jar with olive oil mayo and leftover or canned chicken for a crazy easy and great chicken salad.
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Cooking Level: Professional

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jun. 15, 2009
Well for me this became an early summer recipe after some "critter" ? rabbits ate off at the ground 8 of my 10 tomato plants. I could not stand the thought of losing my tomatoes so I went looking for a recipe and found this one. After reading all the reviews I subed 3 cups of splenda for the 5 of sugar. And I used 2 red, 2 yellow and 2 green peppers for a little more sweetness. Since the critter left my banana peppers I added 6 of those. My onions seemed strong so I cut back to 8 and I did not drain anything so I would have enough liquid per another review. The nice thing about this recipe is it taste great, is very adaptable, low in sodium and works with splenda so it can be enjoyed by those on special diets. I will use this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jun. 9, 2009
We've used a similar recipe to this for generations. Great for using up the last of the green tomatoes from the garden in the fall. We love it! The only difference I can see is we've always used some horseradish and some cloves. We put the spices in a cloth bag and only let a few escape into the relish. Here's my recipe: Green Tomato Relish (24 pints) 30 # green tomatoes 6 sweet red peppers 12 green peppers 12# med. onions 3 cups salt 6 qt. cider vinegar 12 cups sugar 6 Tbsp. celery seed 12 Tbsp. mustard seed 6 Tbsp. horseradish 6 tsp. whole cloves Grind all vegetables on fine grind. Add salt. Let sit overnight. Drain (squeeze!) all liquid out of vegetables. All liquid! Place vinegar in large pan. Add sugar and horseradish. Place spices in cloth spice bag ( I let a few celery seeds and mustard seeds escape). Add DRAINED vegetables. Bring to boil. Pack into jars. Seal. Hint: Light a couple of candles while you're grinding the onions. It helps burn off (cook) the onion gases so they won't bother your eyes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Mar. 17, 2009
I lost this recipe years ago. Really glad to have it again. It is as good as it gets and SO much better than the commercial "relish" one finds.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jan. 14, 2009
This was my first adventure in canning and I couldn't be happier with the way it turned out. My only regret is that I didn't have more green tomatoes so I could make a second batch!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jan. 6, 2009
I made some of this the first week of November and gave it to my dad for Christmas. He says it's the best relish he's ever had! I used cucumbers instead of green tomatoes though.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 5, 2008
I threw in some cayenne pepper on the second batch and it added a nice flavor kick. Great on hot dogs and black eyed peas.
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Cooking Level: Expert

Home Town: Eureka, California, USA
Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
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Reviewed: Dec. 4, 2008
Great use of those late season green tomatoes. I altered recipe a bit. I used 24 Sweet & 12 Hot Bannana Pepper in place of Green Bell Pepper. I used 1 Orange & 2 Red Bell Pepper for more color. (next time prob. dbl each) 4 Cups Sugar & 4 Med-Large Cloves of Garlic & No Salt at all. I Split Qty of Onions between white & Yellow. Next time I will probably reduce Celery Seed by 1/3. I'm not a big fan of Celery.
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Cooking Level: Intermediate

Home Town: Vernon Hills, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.
Reviewed: Nov. 29, 2008
My sons use this like salsa on tortilla chips, I add some to tuna salad. Mine turned out a bit too liquidy - probably my fault, not the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Oct. 28, 2008
Brilliant! This will be added to my usual canning schedule. Though I used considerably more green tomatoes (at least forty) and reduced the number of onions to nine, I still put up eighteen half-pint jars. Great in tuna, chicken, or pasta salads.
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Oct. 28, 2008
This recipe is just like my mom used to make! It's awesome! I only made 1/2 of a batch, but will make a full batch next year. I shared the finished product with a co-worker and she will also be making this next year. I did follow other reviewers suggestions and cut back on the sugar. It was still plenty sweet. Thanks for the great recipe.
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Cooking Level: Expert

Home Town: Menasha, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Oct. 21, 2008
Our growing season was about 6 weeks late here in Colorado this year which left us with a lot of green tomatoes. This recipe is fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Oct. 16, 2008
Excellent, Easy and Yummy! I downsized this to use up my green tomatoes from the garden. Will use every year now. Would make good gifts too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Oct. 13, 2008
This is SO good. However, I took the advice of so many others and added only 3 cups of sugar. It was more than enough. With 3 cups worth it has the equivelent sweetness that store bought relish would have. It comes out perfect and has a nice crunch. There is one other thing i would change next time. I would not drain it. It did drain off a lot of water but i found when i filled my jars i did not have enough juice to fill them all up and it left air pockets. I have my fingers crossed that they will remain sealed. Not that they will last long. I am now customizing my family meals around this relish so i can use it more often!!
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Cooking Level: Expert

Home Town: Billerica, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Sep. 10, 2008
I'll probably be making another batch of this stuff since there's 8 people in my family and they all love it. I'm sure it won't last long with my crowd especially with 5 of my 6 children being boys and always ready to eat! Very easy to make and goes great with many dishes. Thanks for a wonderful recipe!
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Cooking Level: Intermediate

Living In: Canton, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Aug. 17, 2008
Great tasting recipe...love this recipe to put to use all my green tomatoes..I would like to try and make this with larger slices of tomatoes, onions, and jalapeno peppers and no spices...so it will taste like a favorite catfish resturants relish that I just love.
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Cooking Level: Expert

Home Town: Belfast, County Antrim, Northern Ireland, U.K.
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jul. 27, 2008
This is soooo yummy. I only made 1/4 of the recipe and it filled 8 half pint jars with a little left over to snack on. I did not have green pepper so I used red and yellow. The color is so pretty I plan to give jars of this along with other homemade treats to family and neighbors in gift baskets for Christmas.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jul. 26, 2008
Easy to make and the taste is out of this world GREAT !!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Apr. 25, 2008
I love this recipe... although I had my doubts. I usually throw out the whole tomato bush, tomatoes and all, at the end of the season. Well, no more! This was easy, tasty and looks pretty in the jars. I have only ever canned jelly so the 30 min hot water bath thing was a bit much since I have no canning supplies. Just make sure your biggest jars fit in your biggest pot with plenty of room above it for water. Mine didn't and there were two jars that I could not process that are hanging out in the fridge. No matter, though, they won't last long!! All I changed was that I added extra salt and a little more vinegar than called for. Tastes like sweet pickles, NOTHING like tomatoes, in case you are worried. Also, I had a variety of tomatoes: big, little, cherry. Some were green, some were a little orange, I think maybe a few red ones even snuck in. One thing I'd love to try is adding heat, like a hot pepper or red pepper flakes to zip it up even more. I'll let y'all know if I try it! YUM!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.
Reviewed: Mar. 27, 2008
Just wondering the quantities of ingredients to make the original batch of 12 pints. My Mom made this type if relish when I was a kid, never liked it much then, but I've grown up now. Great to find this recipe. Thanx VJ
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VJ

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