Recipe Archives->Preserving->Cabbage Relish

Cabbage Relish 

First day:  In a meat grinder chop enough cabbage (or substitute
those zucchini baseball bats) to make a quart and enough green
tomatoes to make a quart.  Soak the chopped cabbage (or squash)
and tomatoes seperately overnight each in a 1 quart brine, 2 tbsp
salt to each quart of water.

Second day:  Fasten your food grinder out of doors so that you will
not asphyxiate yourself and chop one cup red or green hot peppers,
sans most of the seeds, 1 cups sweet peppers sans seeds, and 2 cups
onions.

Drain off the brine from the cabbage (or its squash substitute)
and the tomatoes, do not rinse.  Mix, add the peppers and onions
together with one cup sugar, a quart of vinegar, 5 tbsp custard
seed, 1 tbsp celery seed, 1/2 tbsp turmeric.  Mix and let stand
for 2 hours.

Simmer the mixture until clear and seal at once in hot, sterile
jars.  This makes about 5 pints. 

Note:  I imagine whatever BWB canning procedures work for similar
mixtures would be appropriate.  Equal parts relish and oil create
an instant salad dressing.

Printable version: cabbage-relish.txt.