Homemade Green Tomato Relish – A Classic Hot Dog Relish

Finely chopped green tomatoes in a large stainless steel pot, with chopped onions, red and green peppers, vinegar and spices ready for making homemade green tomato relish.

There comes a point every autumn when you look at your tomato plants and wonder what on earth you're going to do with all those green tomatoes. The days are getting shorter, the nights are getting colder, and you know the growing season is coming to an end.

Rather than let those beautiful green tomatoes go to waste, why not turn them into something delicious?

This homemade green tomato relish is everything you expect from a traditional hot dog relish: finely chopped vegetables, a lovely tangy flavour, a touch of sweetness from brown sugar, and that familiar aroma that fills the kitchen as it simmers.

I used Bernardin's Green Tomato Hot Dog Relish recipe as my starting point, and it turned out beautifully. The relish has that classic taste and texture, although I found it a little more tart than I personally prefer. Next time, I may add a little more brown sugar to round out the flavour.

One thing I learned is that the finer you chop your vegetables, the better the finished relish. It takes a little patience, especially when chopping the green tomatoes by hand, but the results are worth it.

And there's something particularly satisfying about lining up those little jars at the end of the day, knowing you've turned the last of the garden's harvest into something you'll enjoy long after the growing season is over.

Why You'll Love This Recipe

This homemade green tomato relish is a delicious way to make the most of your garden's late-season harvest. With its finely chopped vegetables, tangy flavour, and gentle sweetness from brown sugar, it tastes just like the classic hot dog relish you know and love. It's perfect for hot dogs, hamburgers, sandwiches, and so much more. Best of all, you can preserve the harvest and enjoy a little taste of summer all year long!

Yield: Approximately 16 × 250 ml jars

Prep Time: 1 hour 30 minutes

1. Rest Time: 24 hours

2. Cook Time: App. 1 hour

3. Canning: 45 minutes

Ingredients

Finely chopped green tomatoes, onions and peppers being rinsed under cold running water in a colander to remove excess salt before making homemade green tomato relish.

Vegetables and salting

• 18 cups (4.5 L) finely chopped green tomatoes (chop by hand)

• 3 cups (750 ml) finely chopped onions (food processor works well)

• 3 cups (750 ml) finely chopped green bell peppers (food processor works well)

• 2 cups (500 ml) finely chopped red bell peppers (food processor works well)

• ¾ cup pickling salt

Note: The onions and peppers should total 8 cups (2 L). All measurements are taken after chopping.

Relish and seasonings

• 6 cups (1.5 L) white vinegar (5% acidity)

• 4½ cups packed brown sugar

• 3 garlic cloves, minced

• 3 tablespoons dry mustard

• 1½ teaspoons salt

• 1½ teaspoons ground ginger

• 1 tablespoon whole cloves

• 3 cinnamon sticks, approximately 4 inches (10 cm) each

• 1 tablespoon celery seeds

Instructions

Day 1 – Prepare and Salt the Vegetables

1. Prepare the green tomatoes. Wash and remove the stems and any damaged portions. Using a sharp knife, chop the tomatoes very finely into small, uniform pieces. Avoid using a food processor for the tomatoes, as it can break them down too much and release excess juice.

2. Chop the onions. Peel and finely chop the onions. A food processor works well for this step. Pulse in small batches, being careful not to turn them into a purée.

3. Salt the vegetables. Combine the chopped green tomatoes and onions in a large, nonreactive container. Sprinkle with the pickling salt and mix thoroughly.

4. Allow to rest. Cover and leave for 12 hours in a cool place, following Bernardin's original preparation method. Refrigeration is recommended for consistent temperature control.

Day 2 – Prepare the Relish

1. Rinse and drain. Transfer the salted tomatoes and onions to a large colander. Rinse thoroughly under cold running water to remove excess salt. Press and squeeze the vegetables well to eliminate as much excess liquid as possible.

2. Prepare the peppers. Remove the stems, seeds, and membranes from the peppers. Finely chop them using a food processor, pulsing in small batches until the pieces are small and uniform.

3. Prepare the spice bag. Place the whole cloves, cinnamon sticks, and celery seeds in a piece of cheesecloth. Gather the corners and tie securely with kitchen twine.

4. Make the vinegar mixture. In a large stainless steel preserving pot, combine the white vinegar, brown sugar, minced garlic, dry mustard, salt, and ground ginger. Add the spice bag and bring the mixture to a boil, stirring to dissolve the sugar.

5. Add the vegetables. Stir in the drained green tomatoes and onions, followed by the finely chopped peppers.

6. Cook the relish. Reduce the heat and simmer gently for approximately 1 hour, stirring frequently to prevent sticking. The tomatoes should become translucent, and the mixture should develop the familiar consistency of hot dog relish.

7. Remove the spice bag. Once the relish has finished cooking, remove and discard the cheesecloth bundle.

Canning – Boiling-Water Bath

1. Prepare the jars. Wash the 250 ml mason jars and keep them hot in a boiling-water canner at approximately 82°C (180°F). Wash the lids according to the manufacturer's directions. Modern Bernardin lids do not require preheating.

2. Fill the jars. Ladle the hot relish into hot jars, leaving 1 cm (½ inch) of headspace. Remove trapped air bubbles with a nonmetallic utensil and adjust the headspace if necessary.

3. Apply the lids. Wipe each jar rim thoroughly with a clean, damp cloth. Centre the lid and screw on the band until fingertip-tight. Do not overtighten.

4. Process the jars. Place the filled jars upright on the rack in the boiling-water canner. Ensure they are covered by at least 2.5 cm (1 inch) of water. Cover the canner and bring the water to a full rolling boil.

5. Start timing once the water reaches a full boil. Process 250 ml jars for 10 minutes at altitudes up to 305 m (1,000 feet). Adjust processing time for higher elevations according to tested canning guidelines.

6. Rest and remove. When processing is complete, turn off the heat, remove the canner lid, and wait 5 minutes. Carefully lift the jars out without tilting them.

7. Cool undisturbed. Place the jars upright on a towel-covered or otherwise protected surface. Leave undisturbed for 24 hours. Do not retighten the bands.

8. Check the seals. Once completely cool, verify that each lid is properly sealed. Remove the screw bands, clean the jars, and label them with the preparation date.

9. Store. Keep properly sealed jars in a cool, dark, dry location. For best quality, enjoy within one year. Refrigerate after opening. Any jar that fails to seal should be refrigerated promptly and used within a safe refrigerated storage period.

For Bernardin's tested Green Tomato Hot Dog Relish in 250 ml jars, use the following processing times:

Altitude Processing Time:

Up to 305 m (1,000 ft)10 minutes

306–915 m (1,001–3,000 ft)15 minutes

916–1,830 m (3,001–6,000 ft)20 minutes

1,831–2,440 m (6,001–8,000 ft)25 minutes

2,441–3,050 m (8,001–10,000 ft)30 minutes

Homemade green tomato hot dog relish simmering in a large stainless steel pot, with finely chopped green tomatoes, red pepper pieces and spices in a tangy vinegar mixture.

Delicious Ways to Serve Green Tomato Relish

Hot dogs may be the obvious choice, but this homemade green tomato relish is far more versatile than you might think! Its sweet and tangy flavour adds a delicious little kick to everything from sandwiches to roasted meats.

• Hamburgers and cheeseburgers: Spoon some onto your favourite burger for a tangy contrast to the rich meat and melted cheese.

• Sandwiches and wraps: Add a little to ham, turkey, roast beef, or chicken sandwiches. It's particularly delicious with sharp cheddar cheese.

• Grilled sausages and pork chops: The acidity cuts through the richness of pork beautifully.

• Meatloaf: Serve a generous spoonful alongside homemade meatloaf, or mix a little into your favourite meatloaf sandwich.

• Potato and macaroni salads: Stir a few spoonfuls into the dressing for extra flavour and texture.

• Egg salad and devilled eggs: A little relish adds a lovely tangy bite to creamy egg dishes.

• Tuna or chicken salad: Mix it with mayonnaise for a quick, flavourful sandwich filling.

• Cheese and charcuterie boards: Pair it with aged cheddar, smoked meats, pâté, or cold cuts. It's a wonderful alternative to traditional pickles.

• Homemade tartar sauce: Combine it with mayonnaise, a squeeze of lemon, and a little fresh dill for a quick sauce to serve with fish.

• Roast chicken or turkey: A spoonful on the side brings brightness to leftover roasted poultry.

A Little Kitchen Inspiration

Try mixing a spoonful of green tomato relish into mayonnaise or mustard to make a quick sandwich spread. It's also delicious alongside baked beans, homemade tourtière, or a simple plate of cold meats and cheese.

Sometimes the best way to enjoy homemade preserves is simply to put a jar on the table and let everyone discover their favourite combination!