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.
About this Recipe
Kim Biegacki pistachyoo - Jun 24, 2011
What type of cabbage are you using? My favorite is Savoy cabbage would that work?
Lisa 'Gayle' Goff GayleGoff - Jun 25, 2011
Typically I use the white or red cabbage but savory is absolutely fine, I would experiment with the cooking time though since savory cabbage is softer and little more delicate. It's super good for you though, let us know how it works.
Kim Biegacki pistachyoo - Jun 25, 2011
Thanks Lisa... I will let you know. It will be in a couple of weeks that I do. Next on the list to can is peaches as I just got done with making strawberry freezer jam. Just now learning how to can.