Combine cabbage, onion, and tomatoes in a large mixing bowl; sprinkle with salt, and let stand 30 minutes. Drain well.
Combine remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat and simmer 20 minutes. Add drained vegetables, and simmer an additional 10 minutes.
Pack mixture into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 5 minutes.
Serve salad as a relish at room temperature or chilled.
Oxmoor House Homestyle Recipes
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