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Extension > Food > Food Safety > Preserving and Preparing > Tomatoes and Salsa > Pickled Green Tomato Relish

Tomatoes and Salsa

Pickled Green Tomato Relish

William Schafer, Food Technologist — Department of Food Science and Nutrition

Reviewed 2014 by Suzanne Driessen, Extension Educator — Food Safety.

Recommended Processes

Boiling water bath
Pints, 10 minutes

Note: Processing times and pressures in this publication are for Minnesota altitude ranges.


Yield: About 7 to 9 pints


Wash and coarsely grate or finely chop tomatoes, peppers, and onions. Dissolve salt in water and pour over vegetables in large kettle. Heat to boiling and simmer 5 minutes. Drain in colander. Return vegetables to kettle. Add sugar, vinegar, mustard, and cornstarch. Stir to mix. Heat to boil and simmer 5 minutes. Fill sterile pint jars (refer to "Pickled Pepper-Onion Relish" for how to sterilize jars) with hot relish, leaving a ½-inch headspace. Adjust lids and process.

Source: Pickled Green Tomato Relish. National Center for Home Food Preservation

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