In the winter when the snow is falling, a few spoons of this crispy relish on your favorite foods will bring back memories of warm summer days.
5 cups chopped onions
5 cups chopped green bell peppers
5 cups finely shredded cabbage
5 cups chopped green tomatoes
1/8 cup salt
3 cups vinegar
2 tsp turmeric
5 cups sugar
2 tsp mustard seeds
2 cups water
¼ to ½ cup of crushed red cayenne peppers if a spicy taste is your goal
Use a food processor set on chop to cut of the vegetables. The vegetables will have liquid in them after chopping and you want to use that as well so you do not drain. Add all ingredients to a large bowl and mix thoroughly, cover and let set over night in the refrigerator.
Canning Green Relish
After the relish has marinated for at least 12 hours remove it from the refrigerator, then pour into a large sauce pan and bring it to a boil. Let the relish boil for no longer than 5 minutes, the relish does not need cooking only heating through. Using a strainer dip the heated relish out of the pan and place in sterilized canning jars. Fill the jars ¾ full of strained relish then add relish juice to finish filling the jars. Place the sealing ring with a new lid on the jar and tighten, as the relish cools you will hear the jar lids pop indicating a good seal. Do not forget to mark your jars with the date and type of relish such as mild or hot.
Storing Canned Relish
Store the sealed jars in a cool dark place such as a pantry, closet, or root cellar. Stored in this manner your relish will remain fresh and crispy for a year or more.
Following this recipe you will have a fresh green relish that is the envy of the neighborhood and a winter treat that brings back memories of warm sunny days. With the holidays approaching you will want to give special friends a special gift, this home made relish is the perfect choice.