“My Mom would make this up ever year, but I had to stop eating it when I found out I was allergic to tomatoes. It’s very good relish.” – Calla Ferre
“I was lucky enough to find some green tomatoes at Pedrick’s Produce to finally be able to make this relish. I was one tomato short, so I substituted an onion and it works well.” – April Ferre
Green Tomato Relish (Blue Ribbon Bordeaux Relish)
Ingredients
- 6 Green Tomatoes
- 3 Green Peppers
- 3 Red Peppers
- 2 Quarts (8 Cups) Cabbage Chopped
- 1/4 Cup Salt Non-Iodized
- 1 Quart Vinegar
- 1 3/4 Cup White Sugar
- 1 1/2 Cup Brown Sugar
- 1 Ounce (2 Tablespoons) Mustard Seed
- 1/2 Ounce (1 Tablespoon) Celery Seed
- 1/2 Ounce (1 Tablespoon) Turmeric
Instructions
- Put tomatoes and peppers through a grinder or food processor or finely chop by hand.
- Combine vegetables and salt and let stand for 3 hours, stirring occasionally. Rinse and drain vegetables.
- In a large stockpot, combine vinegar, sugars, mustard seed, celery seed and turmeric.
- Simmer brine for 10 minutes and then add vegetables. Simmer 10 minutes more.
- Ladle into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims and attached two piece lids. Process in a boiling water bath for 10 minutes. Makes 6 to 7 pints.
Notes
The original instructions called for tomatoes and peppers to be put through a grinder then combined with the rest of the ingredients and boiled for 45 minutes.
1950s Recipe – Jean Hansen – From the YWCA of Salem, Oregon Cookbook, Updated 2026 – April Ferre
Santa Cruz County Fair
Calla Ferre
- 1st Place (1983)
- 2nd Place (1984)
