I give my version of classic pickle relish a twist by using green tomatoes and cabbage rather than the usual cucumbers.
Recipe information
Yield
makes about 6 pints
Ingredients
Preparation
Step 1
Grate the tomatoes, onions, and cabbage on a box grater or in a food processor using the grating disk. Place the vegetables in a colander over a large bowl and mix in 1/4 cup of the sugar and the salt. Cover, refrigerate, and let drain overnight.
Step 2
If preserving the relish, sterilize six 1-pint heat-tempered canning jars (see Know-how, page 291).
Step 3
Transfer the grated vegetables to a large pot and add the vinegar, remaining 3 cups sugar, the pickling spices, peppercorns, mustard, and cloves. Stir to mix and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Remove from the heat.
Step 4
For refrigerator relish, let cool slightly and refrigerate in airtight containers until ready to serve, or for up to 1 month.
Step 5
For preserved relish, pack the hot relish in the sterilized jars, leaving about 1/2 inch of headspace to ensure a proper seal, and process in a hot water bath for about 20 minutes to vacuum-seal (see Know-how, page 291). Let cool to room temperature, check the seal, and store in a cool, dark place until ready to serve, or for up to 6 months. Refrigerate after opening.
