Return to Content

Copley Plaza Relish

Copley Plaza Relish
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 30

Yield: 8 8-ounce jars

Whether you're waiting for your crop to ripen or a frost is looming before those beauties turn red, green tomatoes get the starring role here. This recipe came to us in 1980 from Elsie Tinker, another of our "Great New England Cooks." "It's the most popular relish I make," she told us. "It's made with no seasoning whatsoever."

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 quart green tomatoes
  • 1/2 cup salt
  • 1 quart ripe tomatoes, cut fine
  • 2 green peppers, seeds discarded, chopped
  • 3 red bell peppers, seeds discarded, chopped
  • 5 small onions, chopped
  • 1 pint vinegar
  • 3 cups sugar


Chop green tomatoes. Add salt and let stand overnight.
Drain ripe tomatoes and add remaining ingredients.
Cook about 30 minutes.
Spoon into hot sterilized 8-ounce canning jars (leaving headspace) and seal.
Updated Monday, September 27th, 2010

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111