Garden Relish With Cucumbers and Green Tomatoes

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/23/23
Garden Relish With Green Tomatoes and Cucumbers

The Spruce / Diana Rattray

Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 192 servings
Nutrition Facts (per serving)
13 Calories
0g Fat
3g Carbs
0g Protein
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Nutrition Facts
Servings: 192
Amount per serving
Calories 13
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 75mg 3%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Protein 0g
Calcium 2mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious garden relish recipe is made with cucumbers, green tomatoes, onions, and peppers. The relish is easy to make with a grinder or food processor, and it makes a wonderful hot dog relish. Or, use the relish in salads such as egg salad, or in a tartar sauce or similar sauce.

This is an excellent way to use late garden vegetables.

Ingredients

  • 8 bell peppers (red and green, ground or finely chopped in food processor)
  • 4 cups green tomatoes (ground or finely chopped in food processor)
  • 4 cups pickling cucumbers (ground or finely chopped in food processor)
  • 3 cups onions (ground or finely chopped in food processor)
  • 3 1/2 cups cider vinegar
  • 2 cups sugar
  • 2 tablespoons pickling salt
  • 2 tablespoons mustard seeds
  • 1 teaspoon celery seeds
  • 2 tablespoons mixed pickling spices (in a tied cheesecloth bag)

Steps to Make It

  1. Gather the ingredients.

  2. Prepare the work area, canner, jars, and lids.

  3. Prepare the vegetables; drain off excess liquids.

  4. Combine the vegetables in a large stainless steel or enamel-lined kettle.

  5. Stir in 1 3/4 cups of the vinegar. Place over medium-high heat and bring to a boil. Continue boiling, stirring frequently, for 30 minutes.

  6. Drain and discard liquids.

  7. Add the remaining 1 3/4 cups vinegar, the sugar, salt, celery seeds, and mustard seeds.

  8. Add the cheesecloth bag with mixed pickling spices. Bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.

  9. Fill hot, prepared jars, leaving 1/2-inch headspace. Clean jar rims and fit with lids and rings.

  10. Process in a covered boiling-water bath canner for 10 minutes.

  11. Turn off heat, remove the cover, and let jars stand in the hot water for 5 minutes. Remove to a rack to cool completely.