Green relish (Canning and preserving)

 

Makes 8 to9 pints

• 4 large onions
• ½ small head cabbage
• 4 cups green tomatoes
• 12 green peppers
• 6 sweet red peppers
• ½ cup salt
• 6 cups sugar
• 1 tablespoon celery seed
• 2 tablespoons mustard seed
• 1½ teaspoons turmeric
• 4 cups cider vinegar
• 2 cups water

1. Coarsely grind all vegetables with the steel blade of your food processor or with a food grinder ; sprinkle vegetables with ½ cup salt, mix well and let stand overnight.
2. The next day, rinse the vegetables well and drain.
3. Put vegetables into a large, heavy saucepan with the remaining ingredients ; mix well and bring to a boil.
4. Turn heat down and simmer 3 minutes.
5. Ladle into hot jars leaving ½-inch headspace, wipe rims and seal ; process in a water bath canner for 10 minutes.

BON APPÉTIT