Ingredients
The following ingredients have 4 Servings
- 5 cup(s) coarsely chopped green tomatoes
- 5 cup(s) coarsely chopped cabbage
- 1 1/2 cup(s) finely chopped yellow onion or sweet onion
- 2 cup(s) coarsely chopped bell pepper 1 red for color
- 1/3 cup(s) kosher salt or pickling salt
- 2 1/2 cup(s) cider vinegar
- 1 cup(s) light brown sugar, packed
- 1 tablespoon(s) yellow mustard seeds
- 2 clove(s) garlic, finely minced
- 1 teaspoon(s) celery seed
- 1/2 teaspoon(s) red pepper flakes, or to taste, optional
Instruction
- Combine the chopped vegetables in a large nonreactive kettle or bowl.
- Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight.
- Drain the vegetables and rinse thoroughly.
- In a large nonreactive stockpot bring the vinegar, brown sugar, and seeds and spices to a boil.
- Reduce heat to medium low and continue simmering for 5 minutes.
- Add the drained vegetables and bring back to a boil.
- Reduce heat to medium low and simmer for 10 minutes.
- With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving about 1/4-inch headspace. With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.
