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Publication #FCS8248

Pickled or Non-Fermented Foods: Pickled Green Tomato Relish1

United States Department of Agriculture, Extension Service2

Pickled Green Tomato Relish

10 lbs small, hard green tomatoes
1-1/2 lbs red bell peppers
1-1/2 lbs green bell peppers
2 lbs onions
1/2 cup canning or pickling salt
1 qt water
4 cups sugar
1 qt vinegar (5 percent)
1/3 cup prepared yellow mustard
2 tbsp cornstarch

Yield: 7 to 9 pints

Procedure: 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 with hot relish, leaving 1/2-inch headspace. For more information see "Jars and Lids," (FCS 8255).

Adjust lids and process according to the recommendations in Table 1.


Table 1. 

Recommended process time for pickled green yomato relish in a boiling-water canner.


Process Time at Altitudes of

Style of Pack

Jar Size

0 - 1,000 ft

1,001 - 6,000 ft

Above 6,000 ft



5 min



*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.



This document is Fact Sheet FCS 8248, one of a series of the Department of Family, Youth and Community Sciences,UF/IFAS Extension. Publication date: May 2003. Revised: August 2005. Reviewed: January 2014. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. Please visit the EDIS website at


Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville FL 32611.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.