PREP: 1 hour CHILL: 12 hours COOK: 5 minutes PROCESS: 5 minutes (half-pints) or 10 minutes (pints) MAKES: 6 half-pints or 3 pints
2 lb. green tomatoes
8 oz. cabbage, cut up
3 medium green sweet peppers, stemmed, quartered, and seeded
2 medium red sweet peppers, stemmed, quartered, and seeded
1 large onion, quartered
2 Tbsp. pickling salt
1¼ cups sugar
1¼ cups cider vinegar
½ cup water
2 tsp. mustard seeds
1 tsp. celery seeds
½ tsp. ground turmeric
1. Wash tomatoes. Core and quarter tomatoes. Place tomatoes in a food processor. Cover; pulse until tomatoes are finely chopped. Measure 4 cups chopped tomatoes. Repeat with the cabbage, green peppers, red peppers, and onion, measuring 3 cups chopped cabbage, 2¼ cups chopped green peppers, 1½ cups chopped red peppers, and 1 cup chopped onion. (Or use a sharp knife to finely chop the vegetables.)
2. Place vegetables in an extra-large nonmetal bowl. Sprinkle with pickling salt; toss gently to coat. Cover and chill 12 to 24 hours.
3. Transfer chopped vegetables to a large colander set in sink. Rinse with cold water; drain.
4. In a 6- to 8-qt. stainless-steel, enamel, or nonstick heavy pot combine the remaining six ingredients. Bring to boiling, stirring until sugar dissolves. Add drained vegetables. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until most of the liquid has evaporated, stirring occasionally.
5. Ladle hot relish into six hot sterilized half-pint or three pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.
6. Process filled jars in a boiling-water canner 5 minutes for half-pints or 10 minutes for pints (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)
PER 1 TBSP. RELISH: 15 cal., 0 g fat, 0 mg chol., 68 mg sodium, 4 g carb., 0 g fiber, 0 g pro.