End of season   Picking the last green tomatoes in October can be a ceremony that puts the garden to rest for the year. But even green tomatoes have a culinary purpose.

Green Tomato Relish

What to do when the tomato plants produce well into October but none of the fruit will ripen on the vine? Make a relish of green tomatoes, peppers, onions, and spices. Use it on a platter of charcuterie or as a condiment for pork tenderloin and other meats, even hamburgers. Frau Erica called these Beigüße — relishes or sauces meant to support something else.

Have ready:

8 cups green tomatoes, sliced or chunked
2 bell peppers in 1/2-inch slices
1 or more jalapeños, optional (seeds removed)

In a pot of at least 5 quart capacity, add:

2 cups apple cider vinegar
1 cup granulated sugar
1 tbsp. mustard seeds
1/2 tsp. celery seeds
1 tsp. turmeric
3 cups chopped onions

The process

Bring the pot of vinegar, sugar, onions, and spices to a strong simmer, stirring constantly. Simmer for five minutes until all the sugar is dissolved and everything is cooking well. Increase the heat. Then add all the prepared tomatoes and peppers, stir thoroughly, and bring to a slow boil. Boil for 20 minutes, stirring often.

Considerations

Use your judgment about chopping the tomatoes and peppers as well as the onions. Think of how you will use the relish and aim for a texture of bite-size pieces. Core full-size green tomatoes. If you are using green cherry or grape tomatoes, halve or quarter them. Think also about the color. Red or orange sweet bell peppers are a good choice, and there is no problem using a few under-ripe but not quite red tomatoes.

The recipe will yield more than four pints. While the relish will keep well under refrigeration, you might consider processing some of the batch in sterile eight-ounce jelly glasses or one-pint canning jars. Follow careful canning procedures, processing the jars for 10 minutes in a boiling water bath deep enough to cover the jars by two inches.