Ingredients:

  • 4 lbs green tomatoes, cored and chopped
  • 2 lbs cabbage (1 medium head), shredded
  • 2 large onions, finely diced
  • 3 bell peppers (red and green), seeded and diced
  • 2 jalapeños, seeded and minced
  • 1/4 cup canning salt
  • 3 cups apple cider vinegar (5% acidity)
  • 1 cup water
  • 1.5 cups organic cane sugar
  • 2 tbsp whole mustard seeds
  • 1 tbsp celery seeds
  • 1 tsp turmeric powder
  • 1/2 tsp ground ginger
  • 1/2 tsp crushed red pepper flakes

Instructions:

  1. Combine chopped green tomatoes, cabbage, onions, bell peppers, and jalapeños in a large non reactive glass or stainless steel bowl. Note: Using a non reactive bowl prevents metallic flavors from leaching into the vegetables.
  2. Sprinkle the vegetables with 1/4 cup of canning salt. Toss thoroughly to ensure even coverage. Cover and allow to sit for 4 to 12 hours until the vegetables have released a significant amount of liquid.
  3. After brining, thoroughly rinse the vegetables under cold water until the water runs clear to remove excess salt. Drain well, pressing slightly to remove remaining liquid.
  4. In a large heavy bottomed stockpot, combine apple cider vinegar, water, organic cane sugar, mustard seeds, celery seeds, turmeric, ginger, and red pepper flakes. Bring to a boil over medium high heat until the sugar completely dissolves.
  5. Add the drained vegetable mixture to the boiling brine. Return to a boil, then reduce heat and simmer for 10 minutes until the vegetables are slightly translucent but still firm.
  6. Pack the hot relish into sterilized pint jars, leaving 1/2 inch of headspace. Note: Headspace is vital for creating a proper vacuum seal during the cooling process.
  7. Remove air bubbles by sliding a non metallic spatula down the sides and wipe the rims clean with a damp cloth.
  8. Apply lids and bands, tightening until fingertip tight.
  9. Process in a boiling water bath canner for 10 to 15 minutes until the lids ping and seal as they cool.