- 5 cups coarsely chopped green tomatoes (about 5 tomatoes)
- 5 cups coarsely chopped cabbage (about 1 1/2 pounds cabbage)
- 1 1/2 cups finely chopped yellow onion or sweet onion
- 2 cups coarsely chopped bell pepper, at least 1 red for color (about 4 peppers)
- 1/3 cup kosher salt or pickling salt
- 2 1/2 cups cider vinegar
- 1 cup light brown sugar, packed
- 1 tablespoon yellow mustard seeds
- 2 cloves garlic, finely minced
- 1 teaspoon celery seed
- 1/2 teaspoon red pepper flakes, or to taste, optional
Prepare the canner and jars. Add water to a canner with rack and heat to a boil; reduce heat and keep at a simmer. The water should be high enough to be at least 1 inch above the filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canner as needed. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
Drain the vegetables and rinse thoroughly.
In a large nonreactive kettle, bring the vinegar, brown sugar, and seeds and spices to a boil. Reduce heat to medium low and continue simmering for 5 minutes. Add the drained vegetables and bring back to a boil. Reduce heat to medium low and simmer for 10 minutes.
With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving about 1/4-inch headspace.
With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.
Check for seals (the middle of the caps should have made a popping sound while cooling and will stay depressed.
Makes about 4 pints.