Don't let any hard, unripened tomatoes go to waste! Pile this gingery, sweet-tart relish on brats or hamburgers, or serve it over grilled fish. The relish keeps well in the fridge for 1 week, but if you like, it can be canned for longer storage or to be given as gifts.




  • Heat a 4- to 6-quart Dutch oven over medium-high heat. Add mustard seeds and crushed red pepper; cook and stir for 1 to 2 minutes or until seeds begin to pop. Add sugar, vinegar, the water, ginger, garlic and salt. Bring to a simmer; cook and stir for 3 minutes.

  • Add tomatoes and sweet peppers to Dutch oven. Cook for 5 to 7 minutes or until vegetables are just tender, stirring occasionally. Stir in green onions.

  • Transfer relish to a bowl or storage container. Allow to cool for 1 hour. Cover and chill for at least 2 hours or up to 1 week.


Prepare through step 2. Ladle hot relish into six hot, sterilized half-pint canning jars, leaving 1/2-inch headspace. Wipe the jar rims and adjust lids. Process jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars; cool on a wire rack.

Nutrition Facts

22 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 114 mg sodium. 138 mg potassium; 4 g carbohydrates; 1 g fiber; 3 g sugar; 1 g protein; 0 g trans fatty acid; 534 IU vitamin a; 23 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;