CHOW RELISH RECIPES

Steps:

• Chop and dice all vegetables.
• Place in non-reactive container (glass, stainless, ceramic)
• Sprinkle with salt. Gently mix well.
• Let stand 4 to 6 hours, or overnight if possible.
• Drain well.
• Rinse and drain again.
• Combine Sugar, Spices and Vinegar in a large saucepot.
• Simmer 10 minutes.
• Add vegetables, simmer 10 minutes.
• Bring to a boil, cook until veggies are tender.
• Pack hot relish into hot jars, leaving 1/4inch headspace.
• Remove air bubbles.
• Wipe jar rims.
• Adjust two piece caps.
• Process 10 minutes in a boiling water canner.

Steps:

• Clean and sterilize 2 quart-size canning jars with lids.
• Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
• Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.