Categories: chutney, pickles, relish
Ingredients
- 6 medium green tomatoes, cored and cut up
- (about 4 cups chopped)
- 1/2 lb. cabbage, cored and cut up (about 3 cups chopped)
- 3 medium green sweet peppers, seeded and cut up (about 1 1/2 cups chopped)
- 2 medium red sweet peppers, seeded and cut up (about 1 1/2 cups chopped)
- 1 large onion, cut up ( about 1 cup chopped)
- 2 Tbsp. pickling salt
- 1 1/4 cups sugar
- 2 tsp. mustard seed
- 1 tsp. celery seed
- 1/2 tsp. ground turmeric
- 1 1/4 cups cider vinegar
- 1/2 cup water
Directions
- Use a food processor to finely chop green tomatoes, cabbage, green and red peppers, and onion a portion at a time, using several on/off turns of the processor. (Or, finely chop by hand).
- Place vegetables in a large bowl. Sprinkle with the 2 Tbsp. pickling salt; stir well. Cover and chill overnight.
- Rinse well in colander under running water; drain.
- In a large pot stir together sugar, mustard seed, celery seed, and turmeric. Stir in vinegar and water. Bring to boiling, stirring to dissolve sugar.
- Stir in vegetables. Return mixture to boiling, stirring frequently. Remove from heat. Ladle hot relish into hot, sterilized half-pint or pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims and adjust lids.
- Process in boiling water canner for 5 minutes for half-pints or 10 minutes for pints (start timing when water begins to boil).
-
makes 6 to 7 half-pints