Ingredients:

  • 3 lbs green tomatoes, peeled and diced
  • 1 lb onions, chopped
  • 1 lb cabbage, shredded
  • 1 lb green bell peppers, diced
  • 0.5 lb red bell peppers, diced
  • 0.5 lb celery, diced
  • 0.25 cup coarse sea salt
  • 3 cups apple cider vinegar
  • 2 cups brown sugar, packed
  • 0.25 cup yellow mustard seeds
  • 1 tbsp turmeric powder
  • 1 tsp celery seed
  • 0.5 tsp black pepper

Instructions:

  1. Combine the diced green tomatoes, onions, cabbage, peppers, and celery in a large bowl.
  2. Sprinkle the coarse sea salt over the vegetables and toss well. Cover and let sit for at least 24 hours in a cool spot.
  3. Rinse the vegetables thoroughly under cold water to remove excess salt and drain in a colander until the mix is no longer dripping.
  4. In a heavy-bottomed stockpot, combine the apple cider vinegar, brown sugar, mustard seeds, turmeric, celery seed, and black pepper.
  5. Bring the mixture to a boil over medium-high heat, then reduce to a simmer, stirring occasionally until the sugar has completely dissolved.
  6. Stir the drained vegetable mix into the simmering brine and cook for 10–15 minutes until vegetables are slightly tender but still retain a snap.
  7. Ladle the hot relish into sterilized jars, leaving 1/2 inch of headspace.
  8. Wipe rims clean, apply lids, tighten rings, and process in a boiling water bath for 10 minutes for shelf storage, or cool and refrigerate for immediate use.