Green Tomato Relish

Green tomato relish is the classic answer to what to do when frost is coming and the vines are still loaded. The tomatoes never ripened, but they’re full of bright acidity and firm pectin that makes for the best canning fruit you’ll find.

Slicing the tomatoes thin and salting them overnight pulls out the excess water. This step is essential. Skip it and your relish goes watery in the jar, which means a soft, sad pickle instead of the crisp-tender chew you want.

The spice bag is where this version earns its keep. Whole allspice, cloves, white peppercorns, celery and mustard seeds tied in cheesecloth steep their flavor into the brine without leaving gritty bits. Brown sugar deepens the syrup with molasses notes, while vinegar and sliced lemon balance the sweetness.

Thirty minutes of simmering thickens the syrup just enough to coat without going jammy. Pack into sterilized jars while everything is piping hot and seal at once.

Pro Tips

• Use firm, hard green tomatoes. Pink-shouldered ones turn mushy and won’t hold their shape.
• Pickling salt is a must, since iodized salt clouds the brine and gives off-flavors.
• Let the relish sit at least two weeks before opening so flavors marry properly.
• Process sealed jars in a boiling water bath for 10 minutes for shelf-stable storage.

Variations

• Add a finely diced jalapeño or two for a Southern-style hot pepper relish.
• Stir in a half teaspoon of turmeric for a brighter golden color and earthy note.
• Use cider vinegar in place of white for a deeper, fruitier background flavor.