Green Tomato Hot Dog Relish Recipe

Green tomato hot dog relish

Diana Rattray

Prep: 30 mins
Cook: 13 hrs
Total: 13 hrs 30 mins
Servings: 112 servings
Yield: 7 half-pint jars

Relish often has a place next to the ketchup and mustard at cookouts and is usually offered as a topping at hot dog stands. It is typically made of sweet pickles, but other fruits and vegetables can be used as well. This flavorful relish is made from green tomatoes and is a great way to use those late-season green tomatoes that don't seem to ripen.

The green tomatoes are combined with onions and bell peppers, cooked in a pickling mixture for an hour, and then canned to be enjoyed throughout the year. Spoon the green tomato relish onto hot dogs and hamburgers, or stir some into your dressing for pasta or potato salad for a flavor and color boost.


  • 8 cups finely chopped green tomatoes

  • 2 cups finely chopped onions

  • 4 bell peppers, including some red, finely chopped

  • 1/3 cup pickling salt

  • 2 tablespoons mixed pickling spices

  • 1/2 teaspoon celery seed

  • 2 1/4 cups white vinegar

  • 1 clove garlic, chopped

  • 1 2/3 cups brown sugar, packed

Steps to Make It

  1. Gather the ingredients.

  2. 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 up to overnight.

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

  4. Place the pickling spices and celery seeds in a cheesecloth spice bag and tie closed.

  5. In a large stainless steel or enamel-lined pan, combine the vinegar, the spice bag, chopped garlic, and brown sugar. Place over high heat and bring to a boil, stirring until the sugar dissolves.

  6. Add the drained green tomato mixture and bring the mixture to a boil. Reduce the heat to medium-low and boil gently, stirring often, for 1 hour.

  7. While the mixture is cooking, prepare the canner, jars, and lids.

  8. Fill the hot, prepared jars with the relish and remove any air bubbles with a small plastic spatula, leaving 1/2-inch headspace. Clean the jar rims and fit with the lids and rings.

  9. Process in a covered boiling-water bath canner for 10 minutes. Turn off the heat, remove the cover, and let the jars stand in the hot water for 5 minutes. Remove to a rack to cool completely.

  10. Store in a cool, dark spot for up to a year.


  • You can use the food processor to chop the tomatoes, onion, and bell pepper. Cut the vegetables into chunks and then process until finely chopped.
  • Do not skip the steps of salting and draining the vegetables; you need to remove the liquid from the vegetables before cooking and canning.
  • You can add another small clove of garlic if you like your relish with a lot of bite.