Green Tomato Hot Dog Relish

Green tomato hot dog relish

Diana Rattray

Prep: 30 mins
Cook: 13 hrs
Total: 13 hrs 30 mins
Servings: 112 servings
Nutritional Guidelines (per serving)
20 Calories
0g Fat
5g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 112
Amount per serving
Calories 20
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 339mg 15%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Protein 0g
Calcium 8mg 1%
*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.)

Flavorful green tomato relish is the perfect relish for hot dogs and hamburgers, or stir some into your dressing for pasta or potato salad.

This is a great way to use those late-season green tomatoes.


  • 8 cups green tomatoes (finely chopped)
  • 2 cups onions (finely chopped)
  • 4 bell peppers (part red, finely chopped)
  • 1/3 cup pickling salt
  • 2 tablespoons mixed pickling spices
  • 1/2 teaspoon celery seed
  • 1 clove garlic (chopped)
  • 2 1/4 cups white vinegar
  • 1 2/3 cups brown sugar (packed)

Steps to Make It

  1. Combine the chopped vegetables and salt in a large stainless steel pan. Cover and let stand in a cool place (about 65 F to 70 F) for 10 to 12 hours, or overnight.

  2. Pour the vegetables in a colander over the sink and let drain. Rinse with cool water and use your hands to squeeze out any excess liquids.

  3. Tie the pickling spices and celery seeds in a cheesecloth spice bag.

  4. In a large stainless steel or enamel-lined pan, combine the vinegar, the spice bag, chopped garlic, and the vinegar. Put the vinegar mixture over high heat and bring to a boil, stirring until sugar is dissolved. Add the drained green tomato mixture and bring the mixture to a boil. Reduce heat to medium-low and boil gently, stirring often, for 1 hour.

  5. While the mixture is cooking, prepare the work area, canner, jars, and lids.

  6. Fill hot, prepared jars and remove any air bubbles with a small plastic spatula, leaving 1/2-inch headspace. Clean jar rims and fit with lids and rings. Process in a covered boiling-water bath canner for 10 minutes. Turn off heat, remove the cover, and let jars stand in the hot water for 5 minutes. Remove to a rack to cool completely.