Raw Tomato Relish


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When it's just too hot to cook, you can still put up a tomato relish using this recipe.

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  • 8 lb. ripe tomatoes, blanched, peeled, and chopped (about 25-30 tomatoes)
  • 3 medium onions, chopped
  • 1 small red hot pepper, chopped
  • 6 C. brown sugar
  • 2 Tbs. mustard seed
  • 1/2 Tbs. celery seed
  • 1/2 C. salt
  • 2 1/2 C. vinegar

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Combine the chopped vegetables in a big bowl, sprinkle them with the 1/2 C. salt, and stir. Let the mixture stand for 2 hours. Then pour it into a jelly bag and let it drain overnight or until the mixture is entirely dry.

When the vegetables have drained dry, mix the sugar, vinegar, and spices in a pot and heat them until dissolved, stirring occasionally. Pour this liquid over the drained vegetables, stir, and ladle the relish into hot, sterilized pint jars. Cover and process in a boiling bath for 15 minutes. (We suggest pressure canning tomato relishes at 10 lb. pressure for 10 minutes.)

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