A very good end-of-the-garden relish! This was originally published in Better Homes & Gardens in August 1948. They reprinted it in September 1997 – updated to make it crisper & less in quantity “for today’s smaller families who lack grandmother’s huge pots & kettles”.
Servings: Makes 6 to 7 half pints or 3 to 4 pints
6 medium green tomatoes, cored & cut up (abt. 2lb./4 cups chopped)
1/2 lb. cabbage, cored & cut up (about 3 cups chopped)
3 medium sweet green peppers, seeded, cut up (abt. 2 1/4 cups chopped)
2 medium sweet red peppers, seeded, cut up (approx. 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
Use food processor to finely chop all vegetables a portion at a time(or finely chop by hand).
Place all chopped vegetables in a large nonreactive
bowl. Sprinkle with the pickling salt, stir well. Cover and chill overnight. Next day, rinse veggies well in colander under running water, drain.
In large pot stir together sugar, mustard seed, celery seed & turmeric. Stir in vinegar & water. Bring to a boil, stirring to dissolve sugar.
Stir in drained vegetables.
Return mixture to a boil, stirring often.
Remove from heat.
Ladle relish into half pint or pint jars, leaving 1/4 inch head space.
Wipe jars, cap. Process in BWB 15 minutes for half pints or pints.
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