Sweet-Tart Green Tomato and Cabbage Chow-Chow Relish

What you need

• 300 g (10 oz) green tomatoes, finely chopped
• 200 g (7 oz) green cabbage, finely chopped
• 150 g (5 oz) bell peppers, green and red, finely chopped
• 100 g (3.5 oz) onion, finely chopped
• 30 g (2 tbsp) coarse salt, pickling or kosher salt, no anti-caking agents
• 300 ml (1 1/4 cups) apple cider vinegar, 5% acidity
• 200 g (1 cup) granulated sugar
• 1 1/2 tsp dry mustard
• 1 tsp celery seed
• 1/4 tsp ground turmeric
• 1 pinch ground allspice

Method

Restated from the original video

1. 1

   Chop the tomatoes, cabbage, peppers and onion into pieces about 5 mm (1/4 in) across. If using a food processor, pulse in short bursts so the vegetables do not turn to mush.

2. 2

   Toss the chopped vegetables with the salt in a large non-metal bowl and add cold water to cover by 2 cm (1 in).

3. 3

   Set a plate on top to keep the vegetables under water, cover the bowl and leave it in a cool place for 8 hours or overnight.

4. 4

   Drain the vegetables in a colander and rinse them under cold water. Press out as much liquid as you can with your hands, then leave them to drain further.

5. 5

   Pour the vinegar into a large pot and whisk in the sugar, mustard, celery seed, turmeric and allspice. Heat on medium, stirring, until the sugar has dissolved and the liquid boils.

6. 6

   Add the drained vegetables and bring back to a boil. Lower the heat and simmer gently, stirring often, until the vegetables turn translucent and the liquid thickens slightly, 25-30 min.

7. 7

   Let the relish cool for 30 min, then spoon it into clean jars and close the lids.

8. 8

   Refrigerate for at least 1 day before eating. It keeps in the fridge for up to 3 weeks.

Imported from creativecanning.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.