No Sugar Green Tomato Relish (Can or Freeze)

7 Reviews / 5 Average
If you're big into canning, this Green Tomato Relish is a must try. I've broken down the steps and tips to make the process easier for beginners. This recipe is from Ashley Eller and Farm Girl Fare, and it's one of my favorites using green tomatoes!
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Green Tomato Relish from 100 Days of #RealFood

I’ve been waiting all year to have fresh red tomatoes in my backyard, but this green tomato relish recipe is SO incredibly delicious that I didn’t even think twice about plucking some off the vines before they could even ripen.

I occasionally get obsessed with certain recipes, and my friends – this is one of them! I don’t think it’s a secret that I am also slightly obsessed with the crock-pot refried bean recipe and let me tell you those beans are suddenly reinvented when topped with this relish (in addition to the standard melted cheese and sour cream of course). Not that I haven’t been caught just eating this relish by the spoonful. :) Can you tell I am smitten?

Anyway due to all the chopping and simmering this recipe will require several hours of your time from start to finish, which isn’t a common theme with my recipes so I wanted to be sure to point that out. If you aren’t into the “canning” thing you can easily shave off some time by simply freezing the end results. Either way you won’t regret it…yum!

Also, I would be remiss if I didn’t mention that I was introduced to this recipe at my canning class with Ashley Eller earlier this year. Thank you Ashley!

Canning Basics

If you are new to canning be sure to check out my honey strawberry jam tutorial for some detailed instructions, but in short you will need:

  • Canning pot with or without a rack (a dish towel can also be used to separate jars from bottom)
  • Canning jars with either new or reusable lids (we like the freezable kind with no “shoulders”)
  • Canning utensils including a jar lifter, funnel, bubble remover/headspace tool, and magnetic lid lifter
  • Clean dish towels
  • Sterilized tongs and ladle
  • A digital or analog scale
  • Optional: Thermometer and dissolvable canning labels (I love these labels…no more peeling off old masking tape!)

Also, please note it’s imperative that the rules of canning are always followed to a “T” in order to prevent spoilage or harmful bacteria in your end product!

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79 thoughts on “No Sugar Green Tomato Relish (Can or Freeze)”

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Recipe Rating

  1. Could you replace the Jalapeños? I know that not everyone in the house would appreciate their addition. Just add more bell peppers?

  2. I will give it a go and let you know! I need to reduce the quantity of the ingredients though, as I don’t have a lot of rhubarb. Thank you :D

    1. Wow! I just made this relish this morning. It is amazing:) I will definitely make this every fall when the frost hits and I have an abundance of green tomatoes still on the vine. Thank you!

  3. This sounds delicious…I’m looking for a ‘no sugar’ recipe for rhubarb relish. Do you think this recipe will work (replace tomatoes with rhubarb)? Thanks!

    1. 100 Days Admin

      Hi Dora, we have not tried that with this recipe. If you think you’d enjoy those flavors with rhubarb as a substitute, let us know how it turns out if you give a try! – Nicole

  4. Kathy from Westminster

    I love this recipe, but I had my doubts. How could green tomato relish be good without sugar? It’s so good. I had my three friends over for cards and served it with cream cheese and crackers. They all copied the recipe. The only change I made was to put in 3 jalapeños instead of 8 and I put in fresh cilantro when I served it. Thank you.

  5. I was looking for a recipe for green tomatoes that I didn’t have to can.
    This looks great. How long can you keep it in the freezer? And is the consistency mush when its thawed?

  6. When I processed my jars I never covered the jars in water because I didn’t know I had to, for the hot water bath. They all seem to be sealed well. Are they safe to store?

  7. When I processed my jars in the boiling water bath I did not cover the jars with water since I didn’t know I should. If they are sealed properly are they safe to store? The seals all are seem good, except one.

  8. 5 stars
    What sort of recipes / dishes do you use this on? Is it more of a condiment or do you include it inside of dishes? Thanks for your reply! This looks delicious regardless.