Green Tomato Relish

Ingredients

Equipment Needed

• •Large colander
• •Dutch oven or heavy-bottomed pot (6-quart)
• •Pint canning jars with lids
• •Canning funnel
• •Water bath canner or large stockpot with rack

Instructions

1. 1

   Chop the vegetables

   Chop your green tomatoes into pieces roughly the size of your thumbnail. Uniformity matters here because everything needs to cook at the same rate. Chop the onions and peppers to match. Dice the celery fine so it disappears into the relish, adding flavor and subtle crunch without announcing itself. Mince that jalapeño small.

   A food processor makes quick work of this, but pulse carefully. You want distinct pieces, not mush.
2. 2

   Salt and drain overnight

   Combine all chopped vegetables in a large colander set over a bowl. Sprinkle with the kosher salt and toss thoroughly to distribute. The salt needs to touch everything. Cover loosely with plastic wrap and refrigerate overnight, at least eight hours. The salt draws moisture from the vegetables, concentrating their flavor and ensuring your relish won't turn watery.

   Don't skip this step. I've seen folks try to rush it, and they end up with relish swimming in liquid. The overnight rest is not optional.
3. 3

   Rinse and drain thoroughly

   The next day, rinse the vegetables under cold running water to remove excess salt. Shake the colander vigorously and press gently with clean hands to extract as much liquid as possible. Let them drain for another fifteen minutes while you prepare the brine. Dry vegetables absorb the brine better.

4. 4

   Build the brine

   Combine the vinegar and sugar in a large Dutch oven or heavy-bottomed pot. Set over medium heat and stir until the sugar dissolves completely. Add the mustard seeds, celery seeds, turmeric, cayenne, and black pepper. Let this simmer gently for five minutes. The kitchen will smell sharp and promising. That's good.

   Taste your brine before adding the vegetables. It should be assertively sweet-tart. Remember, the vegetables will absorb and mellow everything.
5. 5

   Simmer the relish

   Add the drained vegetables to the brine. Stir well to coat everything. Bring to a gentle simmer and cook uncovered for twenty to twenty-five minutes, stirring occasionally. The vegetables should soften but retain some texture. You want a relish with pleasant bite, not baby food. The liquid will reduce and thicken slightly as it cooks.

6. 6

   Taste and adjust

   Here's where you make it yours. Taste the relish. Need more sweetness? Add sugar a tablespoon at a time. Too sweet? A splash more vinegar. Want more heat? That's what cayenne is for. Season until the relish makes you want to eat it straight from the spoon. When the last bite is as good as the first, you've done it right.

7. 7

   Can or refrigerate

   For refrigerator storage, simply ladle the hot relish into clean jars, let cool to room temperature, then refrigerate. For shelf-stable canning, ladle into sterilized pint jars leaving half-inch headspace, remove air bubbles, wipe rims clean, and process in a boiling water bath for fifteen minutes. Let jars cool undisturbed for twelve hours. You should hear that satisfying pop as each lid seals.

   Always check your seals the next day. Press the center of each lid. If it flexes up and down, the jar didn't seal properly. Refrigerate those jars and use them first.

Chef Tips

• •Choose tomatoes that are completely green and firm. Any hint of pink means they've started ripening and will turn mushy in the relish. Farmers markets at season's end are your best source.
• •The ratio of green to red bell pepper is flexible. I like mostly green with one red for color, but use what you have. At Lagniappe, we sometimes throw in a yellow pepper too for a more festive look.
• •This relish improves with age. Give it at least two weeks in the jar before opening. The flavors marry and mellow into something greater than the sum of their parts.
• •Spoon this over grilled pork chops, pile it on a hot dog with mustard, stir it into black-eyed peas, or serve it alongside fried catfish. Good relish makes ordinary food extraordinary.

Advance Preparation

• •The salted vegetables must rest overnight, so plan accordingly. Start the day before you want to cook.
• •Refrigerator relish keeps beautifully for up to three months.
• •Properly canned relish is shelf-stable for one year. Store in a cool, dark place. Once opened, refrigerate and use within three weeks.
• •The relish tastes best after resting for at least two weeks. Patience rewards you here.

Frequently Asked Questions

Nutrition Information

1 serving (about 32g)