Green Tomato Hot Dog Relish

Use this relish for hot dogs but also in sandwich spreads and in dipping sauces for fish.


  • 6 cup finely chopped green tomatoes, about 4 lb (1.8 kg)
  • 2 onions, finely chopped
  • 1/4 cup (50 ml) pickling salt
  • 2 green peppers, chopped
  • 1 red pepper, chopped
  • 2 cup (500 ml) white vinegar
  • 1 clove garlic, minced
  • 1 1/2 cup (375 ml) brown sugar
  • 1 tbsp (15 ml) dry mustard
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) ginger
  • 1 tsp (5 ml) whole cloves
  • 4 inches (10 cm) cinnamon stick
  • 1 tsp (5 ml) celery seed


    Day 1

    • In a large stainless steel saucepan combine green tomatoes, onions and pickling salt. Cover and let stand 12 hours in a cool place.

    Day 2

    • Place 6 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
    • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
    • Rinse tomatoes and onions well and press out excess moisture; set aside.
    • In a large stainless steel saucepan combine vinegar, garlic, brown sugar, mustard, salt, and ginger. Tie cloves, cinnamon stick and celery seed in a square of cheesecloth, creating a spice bag; add to saucepan. Mix well; bring to a boil.
    • Add tomatoes, onions and peppers; simmer for 1 hour, stirring frequently, until tomatoes are transparent. Discard spice bag.
    • Ladle relish into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more relish. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining relish.
    • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
    • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
    • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.