In Ohio, just before our first frost, my mother would pick all the ripe and green tomatoes. She'd wrap the bigger green ones in newspaper and put them in a cool place to ripen, but sliced up and fried some for herself - no one else would eat them. She only fried them at the end of the season. Don't know why she didn't do it thruout the summer since we always had tons of tomatoes.
I don't remember her making a green tomato relish tho. She never wasted anything. I remember her making a wonderful pancake syrup boiling the peelings of peaches after she peeled them to can.
