Ingredients:

  • 4 cups (700g) Green Tomatoes, finely chopped
  • 4 cups (450g) Cabbage, shredded
  • 2 cups (300g) White Onions, diced
  • 1 cup (150g) Red Bell Pepper, diced
  • 1 cup (150g) Green Bell Pepper, diced
  • 3 Jalapeños (45g), seeded and minced
  • 1/4 cup (75g) Canning or Pickling Salt
  • 3 cups (710ml) Apple Cider Vinegar (5% acidity)
  • 2 cups (400g) Granulated Sugar
  • 2 tbsp (20g) Whole Yellow Mustard Seeds
  • 1 tbsp (10g) Celery Seeds
  • 1 tsp (3g) Ground Turmeric
  • 1/2 tsp (1g) Red Pepper Flakes
  • 1 tsp (2g) Pickling Spice

Instructions:

  1. Combine the chopped green tomatoes, cabbage, onions, bell peppers, and jalapeños in a large non-reactive bowl.
  2. Sprinkle the canning salt over the vegetables and toss thoroughly. Cover and let sit at room temperature for 4 hours to extract excess moisture.
  3. Transfer the vegetables to a colander and rinse thoroughly under cold running water to remove excess salt. Drain well and squeeze out any remaining liquid.
  4. In a large stainless steel pot, combine the apple cider vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, red pepper flakes, and pickling spice.
  5. Bring the vinegar mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved.
  6. Add the drained vegetables to the pot. Return to a boil, then reduce heat and simmer for 10-15 minutes until the vegetables are tender but still retain a slight crunch.
  7. Ladle the hot relish into sterilized pint jars, leaving 1/2 inch of headspace. Process in a boiling water bath for 10 minutes for long-term storage, or cool and refrigerate.