Ingredients:

  • 1 medium head green cabbage, approx. 2 lbs, finely shredded
  • 10 large green tomatoes, diced finely
  • 4 large Vidalia onions, finely chopped
  • 3 large green bell peppers, de-seeded and diced
  • 3 large red bell peppers, diced
  • 0.5 cup pickling salt
  • 3 cups apple cider vinegar, 5% acidity
  • 1 cup water
  • 1.5 cups organic cane sugar
  • 2 tbsp yellow mustard seeds
  • 1 tbsp celery seeds
  • 1 tsp ground turmeric
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp ground ginger

Instructions:

  1. Finely shred the 2 lbs of cabbage and dice the 10 green tomatoes, 4 onions, and 6 peppers into uniform 1/4 inch pieces.
  2. Combine all vegetables in a huge glass bowl and toss with 0.5 cup pickling salt.
  3. Cover the bowl and let it sit in the fridge for 12 hours 45 mins until the vegetables are sitting in a pool of their own liquid.
  4. Drain the vegetables in a colander and rinse under cold water until the excess salt is completely removed.
  5. In your large pot, whisk together 3 cups cider vinegar, 1 cup water, 1.5 cups sugar, mustard seeds, celery seeds, turmeric, red pepper flakes, and ginger.
  6. Bring the brine to a boil until the sugar is fully dissolved and the aroma is pungent.
  7. Add the rinsed vegetables to the boiling brine.
  8. Reduce heat and simmer for 45 minutes until the vegetables are tender but still hold their shape.
  9. Ladle the hot relish into sterilized jars, leaving 1/2 inch headspace.
  10. Boil in a water bath for 10 minutes until the lids ping and seal tightly.