Transforming crisp green tomatoes and sharp onion into this tangy Green Tomato Piccalilli makes a perfect weekend canning project. After a quick simmer in spiced vinegar, the relish thickens into a savory condiment that’s terrific with sandwiches or grilled meats. It’s ready to jar and savor all season long.
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Ingredients for Green Tomato Piccalilli
For the base
- Green Tomatoes – Cored and cut into bite-sized pieces for that perfect tangy crunch.
- Yellow Onion – Chopped finely to blend seamlessly into the mix.
For the brine
- Kosher Salt – Essential for drawing out moisture and enhancing the flavors.
For the sauce
- White Vinegar – The backbone of this tangy, bright condiment.
- Granulated Sugar – Balances the acidity with a touch of sweetness.
- Yellow Mustard Seeds – Adds a subtle pop of earthy flavor.
- Celery Seeds – Brings a warm, slightly peppery note.
- Ground Turmeric – Gives that gorgeous golden hue and earthy depth.
- Red Pepper Flakes – Just a hint for a gentle kick of heat.
For the thickener
- All-Purpose Flour – Helps create that luscious, gravy-like consistency.
- Cold Water – Mixed with flour to form a smooth paste before incorporating.
Cook Time for Piccalilli Canning Recipe
Working with green tomatoes is such a satisfying way to use up a late harvest. This particular Green Tomato Piccalilli recipe does require a little patience for that salting step, but I promise the wait is worth it for that signature crunch. Trust me, it’s the perfect hands-off time to tackle another project, like my Healthy Mexican Layer Dip, while the magic happens.
| Step | Time |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Total Time | 4 hours 55 minutes |
How to Make Spicy Green Tomato Piccalilli
Making this homemade relish fills my kitchen with the most incredible aroma. Follow these steps for a foolproof batch of savory turmeric-spiced chutney.
Step 1: Salt the Vegetables
In a large non-reactive bowl, combine the chopped green tomatoes and onion. Sprinkle with 1/2 cup kosher salt and stir until all pieces are evenly coated. Cover the bowl and let stand at room temperature for 4 hours to draw out moisture.
Step 2: Rinse and Drain
Drain the salted vegetables in a colander and rinse thoroughly under cold running water for 1-2 minutes to remove all excess salt. Shake the colander gently to drain any remaining water.
Step 3: Create the Spiced Brine
In a large Dutch oven, combine 3 cups white vinegar, 1 1/2 cups sugar, 1 tablespoon mustard seeds, 2 teaspoons celery seeds, 1 teaspoon turmeric, and 1/2 teaspoon red pepper flakes. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
Step 4: Make the Thickening Paste
In a small bowl, whisk together 1/2 cup flour and 1/4 cup cold water until a smooth, lump-free paste forms—this is the secret to that perfect consistency for your canning crunchy homemade mustard relish.
Step 5: Thicken the Sauce
Reduce heat to medium-low and slowly drizzle the flour paste into the simmering vinegar mixture while constantly whisking. Continue cooking for 2-3 minutes until the liquid thickens to a gravy-like consistency.
Step 6: Simmer the Relish
Add the drained vegetables to the pot and stir to combine. Simmer uncovered for 15 minutes, stirring occasionally, until the vegetables are slightly softened but still retain some crispness.
Step 7: Jar the Piccalilli
Using a ladle and canning funnel, transfer the hot piccalilli into sterilized pint jars, leaving 1/2-inch headspace. Wipe the rims clean and seal immediately following proper canning procedures.
Pro Tips & Tasty Tweaks
Over the years, I’ve made countless batches of this summertime staple and picked up a few tricks along the way. Here’s how to make this Green Tomato Piccalilli truly your own.
- For a flavor adventure, try swapping the celery seeds with a teaspoon of coriander seeds. It lends a lovely citrusy note that plays so well with the tangy spiced green tomato relish.
- If you’re watching your sugar, you can successfully reduce it by a half-cup. The result is a tarter condiment that’s still absolutely delicious slathered on a Black Bean Succotash bowl.
- To guarantee your vegetables stay pleasantly crunchy, don’t skip the salting step! It’s the key technique for drawing out excess water and ensuring your final product has the perfect bite.
- Once opened, store your jars in the refrigerator where they’ll keep for months. For more brilliant ideas on using your preserved goods, check out my Cornbread Dressing recipe that’s just begging for a spoonful of this on the side.
Green Tomato Piccalilli
Ingredients
- 2 pounds green tomatoes cored and cut into 1/2-inch pieces
- 1 large yellow onion chopped
- 1/2 cup kosher salt
- 3 cups white vinegar
- 1 1/2 cups granulated sugar
- 1 tablespoon yellow mustard seeds
- 2 teaspoons celery seeds
- 1 teaspoon ground turmeric
- 1/2 teaspoon red pepper flakes
- 1/2 cup all-purpose flour
- 1/4 cup cold water
Equipment
- large non-reactive bowl
- colander
- Dutch oven
- canning jars
Method
- Combine the chopped green tomatoes and onion in a large non-reactive bowl, sprinkle with kosher salt, and stir to coat evenly. Cover the bowl and let the mixture sit at room temperature for 4 hours to draw out excess moisture.
- Drain the tomato and onion mixture in a colander and rinse thoroughly under cold running water to remove the salt.
- In a large Dutch oven or heavy-bottomed pot, combine the white vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.
- Whisk together the all-purpose flour and cold water in a small bowl until a smooth, lump-free paste forms.
- Reduce the heat to medium-low and gradually whisk the flour paste into the simmering vinegar mixture until fully incorporated and the liquid begins to thicken into a smooth, gravy-like consistency.
- Add the drained tomato and onion mixture to the pot and simmer gently for 15 minutes, stirring occasionally, until the vegetables have softened slightly but still retain some texture.
- Ladle the hot piccalilli into clean, sterilized pint jars, leaving 1/2-inch of headspace, and seal immediately according to proper canning procedures for long-term storage.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
This savory turmeric-spiced chutney does more than just taste incredible. Each jar of this Green Tomato Piccalilli is packed with simple, wholesome ingredients that offer some lovely nutritional perks. While it’s certainly a treat, I love that it’s a condiment you can feel good about enjoying.
The green tomatoes and onion provide a nice dose of vitamins and fiber. The turmeric, a star in my kitchen for its earthy depth and golden color, is also celebrated for its properties, making this relish a flavorful addition to a balanced diet. For more ideas on incorporating healthy, vegetable-forward dishes, take a look at my collection of vegetable sides or get inspired by a bright Farmers Market Roasted Tomato Salad. If you’re curious about the official food safety aspects of relish making, the USDA Piccalilli Guidelines are an excellent resource for canning best practices.
This zesty pickled green tomatoes and onions condiment is naturally low in fat, and by controlling the sugar yourself, you can tailor it to your preferences, which I’ll talk more about in a moment.
A Lighter Version of Spicy Green Tomato Piccalilli
I know many of you are mindful of sugar intake, and the great news is that this Green Tomato Piccalilli recipe is wonderfully adaptable. Creating a lighter version is simple and doesn’t sacrifice any of that signature tangy flavor we love.
For a truly sugar-conscious approach, you can replace the granulated sugar with a natural sweetener like stevia or xylitol. Just be sure to follow the conversion ratios on the package, as they can be much sweeter than sugar. You’ll still get that beautiful balance against the vinegar’s acidity.
Another one of my favorite tweaks is to bump up the veggies. Try adding some finely chopped cauliflower or bell peppers for extra volume and nutrients without adding calories. It’s a fantastic way to make this summer condiment recipe even more vibrant. For more fresh, healthy inspiration, my Pineapple Salsa and Bean Salad are always popular choices for a light meal.
Thoughtful Tips for Special Diets
In my own kitchen, I believe everyone should be able to enjoy the foods they love, which is why I always think about how to adapt recipes. If you’re sugar-conscious or looking for diabetic-friendly options, this Green Tomato Piccalilli is a great candidate for a few simple swaps.
For a truly sugar-free version, consider using a natural sweetener like stevia. Just a little can balance the vinegar’s tang without spiking your blood sugar. Another tip is to be mindful of portion size; a tablespoon or two of this flavorful relish goes a long way on a burger or hot dog, helping with glycemic control. If you’re experimenting with sugar alternatives, remember that the texture might be slightly different, but the zesty, spiced flavor will still shine through beautifully.
How to Serve Green Tomato Piccalilli
I’ll never forget the first time I brought a jar of my homemade Green Tomato Piccalilli to a family potluck. My uncle, a man of few words when it comes to compliments, slathered it on his burger and simply said, “Now, that’s a relish.” It’s since become a requested staple at our summer gatherings. This tangy spiced green tomato relish has a way of waking up so many dishes.
Of course, it’s a classic with grilled meats–think hot dogs, sausages, and burgers. But don’t stop there! Try a dollop alongside my Carrot Soufflé for a sweet and savory contrast, or stir a spoonful into a Caprese Pasta Salad for an extra kick. It’s one of my favorite cookout relish ideas because it’s so versatile.
For a simple, elegant appetizer, serve a small bowl of this piccalilli canning recipe alongside a sharp cheddar cheese and some crackers. The combination of the cool cheese and the zesty relish is absolutely irresistible.
Mistakes to Avoid
We’ve all had kitchen mishaps, and I’ve certainly made my share over the years when perfecting this Green Tomato Piccalilli recipe. Learning the hard way means I can help you avoid the same pitfalls and ensure your relish turns out perfectly every time.
First, don’t rush the salting step. If you skip salting your green tomatoes and letting them drain, you’ll end up with a watery relish. This step draws out excess moisture, giving you that perfect crunchy texture we all love in a good piccalilli canning recipe.
Second, be careful with your vinegar-to-sugar ratio. Too much vinegar makes it overly sharp, while too much sugar can overpower the tangy spiced green tomato relish flavor. Always taste as you go and adjust gradually.
Finally, don’t overlook proper jar sterilization. For safe preservation, follow the USDA Piccalilli Guidelines for canning best practices. I also recommend checking out my canning guide for beginners if you’re new to preserving.
Remember, making this summer condiment should be enjoyable! Take your time, follow these tips, and you’ll create a spicy Green Tomato Piccalilli that your family will request again and again.
How to Store Green Tomato Piccalilli
I’ll never forget the summer my grandmother showed me her pantry, lined with jewel-toned jars of preserves she’d put up throughout the season. That memory inspired my own love for canning, and this Green Tomato Piccalilli always reminds me of her thoughtful approach to storage.
Properly canned jars will keep for up to a year in a cool, dark pantry. Once opened, store in the refrigerator where they’ll stay fresh for about 2-3 months. The vinegar acts as a natural preservative, keeping your zesty pickled green tomatoes and onions tasting great.
For shorter-term storage, you can skip the canning process and simply keep your relish in airtight containers in the refrigerator for up to a month. If you enjoy quick pickle techniques, you might also like my pickled red onions or dill pickle spears for other fast options.
Always use clean utensils when scooping from the jar to prevent contamination, and make sure the lid is tightly sealed after each use to maintain that fresh flavor.
Try This Green Tomato Piccalilli Yourself
I hope this Green Tomato Piccalilli recipe brings as much joy to your table as it has to mine over the years. There’s something truly special about transforming end-of-season tomatoes into a condiment that lasts throughout the year, capturing summer’s brightness in every jar.
This savory turmeric-spiced chutney has become a staple in my kitchen, and I love hearing how it becomes part of your family traditions too. Whether you’re new to canning or an experienced preserver, this recipe is approachable and rewarding.
If you enjoy this tangy condiment, you might also love exploring my green tomato chow chow, tzatziki sauce, or healthy Mexican layer dip for other flavorful options. For more summer inspiration, my black bean succotash and Korean cucumber salad are perfect warm-weather sides.
I’d love to hear how your Green Tomato Piccalilli turns out and how you’re enjoying it with your meals. Happy cooking!
Frequently Asked Questions
Can you put green tomatoes in piccalilli?
Absolutely! Green tomatoes are actually traditional in many piccalilli recipes. Their firm texture holds up beautifully during pickling, and their slight tartness balances perfectly with the spices and vinegar. This makes them ideal for creating that classic crunchy homemade mustard relish we all love.
What is piccalilli made of?
Traditional piccalilli typically includes chopped vegetables like green tomatoes, onions, and cauliflower pickled in a vinegar-based sauce with turmeric, mustard, and spices. The result is a vibrant, tangy spiced relish that’s wonderful as a condiment. My version focuses on green tomatoes as the star, creating a perfect no-cook quick pickle condiment for summer gatherings.
What do you do with an abundance of green tomatoes?
Green tomato piccalilli is one of my favorite ways to use up end-of-season tomatoes! Beyond this relish, you can also make fried green tomatoes, chutneys, or add them to soups and stews. Preserving them as a summer condiment ensures you can enjoy that garden-fresh flavor all year long.
What does piccalilli taste like?
Piccalilli offers a wonderful balance of tangy, sweet, and spicy flavors. The vinegar provides sharpness, while the turmeric and mustard add warm, earthy notes. The vegetables retain a pleasant crunch, making it a texturally interesting condiment. It’s similar to relish but with more complexity and spice.
More Pickle and Preserve Recipes You’ll Love
If you enjoyed making this green tomato piccalilli, you might want to explore these other preserving projects and flavorful condiments that keep your pantry stocked with homemade goodness.
Green Tomato Chow Chow – A Southern classic relish that’s tangy, slightly sweet, and perfect with beans and greens.
Quick Pickled Red Onions – Vibrant pink onions that add a zesty crunch to tacos, salads, and sandwiches in just 30 minutes.
Classic Dill Pickle Spears – Crisp, garlicky cucumbers preserved with fresh dill for that perfect pickle crunch.
Tropical Pineapple Salsa – A sweet and spicy fresh salsa that brings sunshine to your table any time of year.
Creamy Tzatziki Sauce – Cool, refreshing yogurt sauce with cucumber and garlic, perfect for Mediterranean dishes.
Three Bean Salad – A classic picnic salad with a tangy vinaigrette that improves as it marinates.
