Rochester Relish

This old-school upstate New York relish puts both ripe and green tomatoes to work in the same batch. The combination gives you sweet and tart in one jar, with bell peppers, onions, and celery adding crunch and depth.

What makes Rochester relish different from a standard tomato relish is the warm spice profile. Broken cinnamon sticks, allspice, cloves, and mace give it an almost chutney-like complexity that pairs just as well with roast pork as it does with a hot dog. The brown sugar and vinegar brine walks that line between sweet and sharp.

Salting the chopped vegetables overnight draws out moisture, so the finished relish isn’t watery. Don’t skip that step. After draining, a brisk 30-minute simmer in the spiced vinegar concentrates the flavors and softens the vegetables while keeping some bite.

Pro Tips

• Use a mix of red and green bell peppers as called for. The color contrast looks gorgeous in the jar and the red peppers are sweeter
• Tie the whole spices in cheesecloth for easy removal if you prefer a smoother relish
• Drain the salted vegetables thoroughly. Press them gently to remove excess liquid before adding to the vinegar
• Process in a boiling water bath for 10 minutes for proper shelf-stable canning

Variations

• Add a handful of hot pepper flakes or diced jalapenos for a spicier version
• Substitute apple cider vinegar for a mellower, fruitier tang
• Stir in grated horseradish after cooking for a Rochester-style cocktail sauce base