Garden Veggie Relish
(makes 7 pints)
List of Ingredients
6 pounds green tomatoes (about 20 medium or 10 large)
1/2 cup Morton® Kosher Salt
4 cups chopped cabbage (1/2 medium head)
5-1/2 cups white vinegar (5% acidity)
2 cups chopped onion (3 medium)
3/4 cup chopped green pepper (1 large)
3/4 cup chopped red pepper (1 large)
1-tablespoon celery seed
1 tablespoon mustard seed
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1/2 teaspoon turmeric
1 clove garlic, minced
1/4 cup cold water
2 tablespoons cornstarch
Recipe
Core, peel and chop tomatoes. In large stainless steel bowl, mix tomatoes with kosher salt.
Cover; let stand overnight.
Cooking
Drain tomatoes. Place in large kettle with cabbage and vinegar. Bring to boiling; simmer uncovered 30 minutes. Stir in sugar, onions, peppers and seasonings. Bring to boiling; boil 5 minutes. Simmer uncovered 1 hour, stirring often. Mix water into cornstarch; stir into relish. Cook until translucent, 3 to 5 minutes, stirring often. Ladle into hot sterilized jars, leaving 1/2-inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 15 minutes in a boiling water bath.
NOTE: Processing time above is for less than 1000 feet. For altitudes of 1000-6000 feet, process
20 minutes; above 6000 feet, process for 25 minutes.
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