Another way to use up some of those green tomatoes and delicious as well!
Ingredients for Cucumber and Green Tomato Relish :
- 2 lb (900 g) green tomatoes
2 lb (900 g) cucumbers - 1 large onion
- 1 large green pepper
- 2 tablespoons salt
- ½ teaspoon ground allspice
- 1 tablespoon pickling spice
- 1 teaspoon mustard seeds
- 6 oz (175 g) white sugar
- 1 pint (570 ml) white vinegar
Method for Cucumber and Green Tomato Relish:
- Chop all the vegetables finely. Put in layers in a large bowl, sprinkling each layer with the salt. Leave to stand overnight.
- Tip into a colander and drain well.
- Put the vinegar, sugar and spices into a pan and stir to dissolve the sugar. Bring to the boil and add the vegetables.
- Simmer for about 30 minutes, stirring frequently, until the mixture is fairly stiff but still moist.
- Pack the relish into hot, clean, sterilized jars, right to the top.
- Cover and seal immediately.
- Label when fully cool.
Makes 3 -4 lbs (1.4 kg – 1.8 kg) of Cucumber and Green Tomato Relish. Ready in about 4 weeks.
More information on making relishes
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Made cucumber and green tomotoe chutney to get rid of the last glut of produce. Was a bit watery even though I layered with salt and left overnight. Doesn’t look very appetising but I am sure it will taste good – will let you know!
Hi will this recipe work ok with red tomatoes? I understand that it won’t look as nice with it not being all green anymore though. Also when you put white wine vinegar or white vinegar in the ingredients can this be substituted for cider vinegar? Thanks so much, I’m loving the website! 🙂
Why don’t you use the ripe tomatoes to make this recipe https://www.allotment-garden.org/recipe/179/tomato-relish-recipe/ and use the cucumbers for something else. Yes you can usually substitute white wine or white vinegar for cider vinegar, although it will alter the taste to some extent.
Just getting round to letting you know this was very successful, and great with cheese. Even handed it out for Christmas gifts and the feed back was positive. I plan to be a little more adventurous this next year and try more suggested recipies
Ive made this recipe for the last couple of years but last year changed the mustard seeds for cumin seed to great success, I don’t know of anyone who hasn’t liked it from 20 year olds to nearly 90. This year I’m going to try it with dill seed maybe.
Does it make it hard to eat with the pickling spice in this?
I made this relish last October and it was delicious. It lasts for a long time, if you keep refrigerated after opening the jar. It was nice with burgers or Cornish pasties.
I’ve just made this and it was blissfully easy. To prevent wateryness: 1. Scoop the seeds out of the cucumber and either eat them or throw them on the compost heap (leave the cucumber skins on, just rub off any prickles and then chop it all up), 2. Don’t just drain the vegetables, really squeeze out as much water as you can. I press down on them really hard through the colander or strainer.
I used sweet red pepper instead of green (it’s what I had) and it gives it a nice bit of color as well as taste. Thanks for this recipe!