Mustard Pickled Peppers, Tomatoes, and Cabbage

Ingredients

4 cups finely-chopped cored green tomatoes (abt 2 lbs)
3 cups finely-chopped cored cabbage (abt 1/2 lb)
2 1/4 cups finely-chopped seeded green sweet peppers (abt 3 med)
1 1/2 cups finely-chopped seeded red sweet peppers (abt 2 med)
1 cup finely-chopped onion (1 lg)
2 tablespoons pickling salt
1 1/4 cups sugar
2 teaspoons mustard seed
1 teaspoon celery seed
1/2 teaspoon ground turmeric
1 1/4 cups cider vinegar

Method

Place vegetables in large bowl. Sprinkle with pickling salt, stir well, refrigerate overnight.

Combine sugar, mustard seed, celery seed and tumeric in a large pot. Stir in vinegar and 1/2 cup water. Cook, stirring till mixture comes to boiling and sugar dissolves. Rinse vegetables in colander under running water, drain and add to pot. Cook and stir till mixture boils, remove from heat.

Ladle hot relish into hot, sterlized half-pint or pint canning jars leaving a 1/2-inch headspace. Wipe jar rims and adjust lids. Process in boiling water canner according to manufacturer's directions for 5 minutes for half-pints, 10 minutes for pints.

This recipe yields 6 to 7 half-pints, 3 to 4 pints.

Yield



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