Red Pickle Relish

This is a rich, savory, red tomato pickle relish. It takes 2 days to complete, but it’s so worth it! On the first day, you prepare the separate pickle and tomato mixtures, and then cook and can the relish on the second day. To allow the flavor to develop, wait for at least 3 weeks before opening the jars.

MAKES: ABOUT 8 PINT JARS

INGREDIENTS:

• 8 cups finely chopped pickling cucumbers (51⁄2 to 61⁄2 pounds cucumbers)
• 4 medium yellow onions, finely chopped
• 5 medium red or yellow bell peppers, seeds and membranes removed, finely chopped
• 3 medium green bell peppers, seeds and membranes removed, finely chopped
• 1⁄4 cup pickling salt or 1⁄2 cup kosher salt
• 2 teaspoons celery seeds
• 2 teaspoons ground turmeric
• 8 cups cold water
• 4 cinnamon sticks
• 1 tablespoon whole cloves or 1⁄2 teaspoon ground cloves
• 1 teaspoon whole allspice
• 8 cups cider vinegar
• 8 cups peeled, seeded, and chopped Roma tomatoes (5 to 7 pounds tomatoes)
• 4 cups granulated sugar
• 1⁄4 cup yellow mustard seeds
• 1⁄4 cup spicy brown mustard seeds

INSTRUCTIONS:

1. In a 12-quart stainless steel stockpot or large bowl, combine the cucumbers, onions, bell peppers, salt, celery seeds, turmeric, and cold water, stirring to mix well. Cover and let stand at room temperature for 8 to 12 hours.
2. Combine the cinnamon sticks, cloves, and allspice in a spice bag or a few layers of cheesecloth and tie closed.
3. In an 8- to 10-quart stainless steel stockpot, combine the spice bag and cider vinegar and bring to a boil over medium heat. Reduce the heat and simmer, uncovered, for 20 minutes.
4. Add the chopped tomatoes to the vinegar mixture and bring to a boil, then reduce the heat and simmer until the tomato-vinegar mixture forms a thickened purée, about 45 minutes. Add the sugar and both mustard seeds and stir until the sugar is completely dissolved. Remove the pot from the heat, cover, and let stand at room temperature overnight.
5. Drain the cucumber mixture in a colander lined with a single layer of cheesecloth or in a large fine-mesh sieve, then add to the tomato purée. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated, 30 to 45 minutes. Remove the pot from the heat and remove the spice bag.
6. Ladle the relish into hot jars, leaving ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
7. Process pint jars in a water bath canner for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.