Serve this crunchy-sweet-tangy relish on burgers or hot dogs, on a pile of black-eyed peas, in deviled eggs, or over steaks or grilled fish. If you don't have a colander large enough to hold the vegetables, drain them in a clean sink.
20 cups chopped green cabbage (about 4 pounds)
2 cups chopped yellow squash
2 cups chopped zucchini
1 1/2 cups chopped onion
1 1/4 cups chopped green bell pepper
1 1/4 cups chopped red bell pepper
1/4 cup kosher salt
2 cups cider vinegar
1 1/2 cups rice wine vinegar
1 1/4 cups sugar
1 1/2 tablespoons mustard seeds
2 teaspoons celery seeds, toasted
2 teaspoons dry mustard
1/2 teaspoon ground ginger
1/4 teaspoon turmeric
How to Make It
Combine first 7 ingredients; toss to coat with salt. Place mixture in a large colander. Place colander in sink; drain 3 hours.
Combine cider vinegar and remaining ingredients in a large Dutch oven; bring to a boil. Gradually add vegetables, one handful at a time; cook 10 minutes or until cabbage just begins to wilt. Using a slotted spoon, divide hot cabbage mixture among 7 (1-pint) hot sterilized jars. Divide hot vinegar mixture among jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.
Process in boiling-water bath for 15 minutes. Remove from water bath; cool completely, and check for proper seal (see Note below). For best flavor, allow 1 week before eating. Store in a cool, dark place for up to 1 year.
Note: Remove jars from canner, placing on a towel. Let jars stand at room temperature 12 to 24 hours. Press center of each lid; lids should not flex or "pop." Remove bands; gently try to lift lid with gentle pressure. If lid stays on, you have a good seal.
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