Lisa 'Gayle''s StoryI'm posting this cause someone said they needed a recipe for it and since I had one I thought I would share it. I think I originally got this recipe online but it works out pretty well so I kept it.
If you don't want to can this just follow the cooking and preperation steps and use within a week (like a fresh salsa)
Oh, and since the caption screen didn't come up when I uploaded the picture I just thought I would mention, this is not my picture I got it on the web.
ALSO KNOWN AS CHOW-CHOW OR PICCALILLLI, THIS RELISH IS GREAT WITH SAUSAGES, PORK, AND HAM, OR SERVE IT WITH HOT DOGS OR BURGERS.
coarsely chopped green tomatoes (about 5 tomatoes)
coarsely chopped cabbage (about 1 1/2 pounds cabbage)
1 1/2 c
finely chopped yellow onion or sweet onion
coarsely chopped bell pepper, at least 1 red for color (about 4 peppers)
kosher salt or pickling salt
2 1/2 c
light brown sugar, packed
finely minced garlic (fresh only)
teaspoon red pepper flakes (optional)
1Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight.
2Prepare 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.
3Drain the vegetables and rinse thoroughly.
4In 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.
5With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving about 1/4-inch headspace.
6With 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.
7Check for seals (the middle of the caps should have made a popping sound while cooling and will stay depressed.