Sweet and Tangy Tomato Relish

MAKES: ABOUT FIVE 8 – OUNCE JARS OR 2 PINT JARS

INGREDIENTS:

• 4 medium plum tomatoes, quartered
• 2 medium green bell peppers, seeds and membranes removed, quartered
• 1 cup coarsely chopped sweet onions (about 1 large onion)
• 1 cup coarsely chopped green cabbage
• 4 teaspoons kosher salt
• 1 cup granulated sugar
• 1 cup white vinegar
• 1⁄2 cup water
• 1 teaspoon mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon ground turmeric

INSTRUCTIONS:

1. Put the tomatoes, bell peppers, onions, and cabbage in a food processor and process until finely chopped. Drain.
2. Transfer the chopped vegetables to a medium bowl and sprinkle with the salt. Refrigerate, covered, for 4 to 12 hours.
3. Rinse the vegetables with cold water and drain well in a colander lined with a single layer of cheesecloth or in a large fine-mesh sieve.
4. In a 6-quart stainless steel stockpot, combine the sugar, vinegar, water, mustard seeds, celery seeds, and turmeric. Add the drained vegetables to the syrup. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat and simmer, uncovered, for 10 to 15 minutes, or until thickened to the consistency you prefer. Remove the pot from the heat.
5. 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.
6. Process 8-ounce jars in a water bath canner for 10 minutes; pint jars 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.

SERVING SUGGESTION:

• Use this delightful relish to season flaked tuna fish and cold summer salads or use as a backyard  barbecue condiment for brats and dogs.