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

1. 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).
2. Place vegetables in a large bowl. Sprinkle with the 2 Tbsp. pickling salt; stir well. Cover and chill overnight.
3. Rinse well in colander under running water; drain.
4. 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.
5. 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.
6. Process in boiling water canner for 5 minutes for half-pints or 10 minutes for pints (start timing when water begins to boil).

7. makes 6 to 7 half-pints

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