Pickles & Relishes/Andrea Chesman 2002

Virginia Relish
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
10 pints


INGREDIENTS:
3 quarts coarsely chopped green tomatoes 3 tablespoons pickling salt 8 cups finely chopped cabbage
2 cups chopped sweet red peppers 1 large onion, finely chopped 4-1/2 cups cider vinegar
2-1/2 cups honey 2 teaspoons celery seeds 8 cardamom seeds
2 teaspoons allspice berries 2 teaspoons mustard seeds 2 teaspoons ground cinnamon



1 Place the chopped tomatoes in a large stainless steel bowl and sprinkle with the salt. Cover loosely with a towel and allow the tomatoes to stand overnight. In the moring, drain the tomatoes well, and combine them in a large stainless steel pot with the cabbage, peppers, onion, vinegar, and honey. Simmer for 30 minutes.
2 Tie the celery seeds, cardamom seeds, allspice, and mustard seeds in a muslin bag. Put the spice bag in the pot. Add the cinnamon and continue to simmer for 15 minutes. Ladle the relish into hot, sterilzed pint jars, leaving 1/2 inch headspace. Seal and process for 10 minutes in a boiling-water-bath canner, according to the directions.

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