Piccalilli, or Green Tomato Relish

Many of us in the Lowcountry grow our own tomatoes or live near tomato farms. Choose rock-hard, unblemished, very round fruits with no sign of red for this delicious relish, a favorite local embellishment for rice dishes, roast meats, and vegetables.


For the Vegetables

  • 5 pounds green tomatoes, cored and ground or finely minced
  • 1 pound (2 green and 1 red) bell peppers, ground or finely minced
  • 1 pound (about 3 average) onions, ground or finely minced
  • 1 or 2 fresh hot peppers, such as jalapeno (optional)
  • ½ cup pure salt

For the Pickling Solution

  • cups white vinegar
  • cups sugar
  • 2 tablespoons ( cup) mustard seeds
  • 1 tablespoon celery seeds


Grind and mix all the vegetables together and sprinkle with the salt. Allow to sit for 3 or 4 hours, then drain well in a colander, squeezing all the excess moisture out of the mixture.

Simmer the pickling ingredients for 15 minutes, add the vegetable mixture, bring to a boil, and add to sterilized jars. Seal. Process in a boiling water bath for 10 minutes.