Ciao Ciao Relish

Grandpa’s recipe from The Resilient Larder.

Ingredients:

4 cups chopped cabbage 

3 cups cauliflower florets

2 cups chopped green tomatoes

2 cups chopped onions

2 cups trimmed and sliced green beans

1 cup chopped carrot

3 Tablespoon coarse salt

1.5 cups sugar

2 teaspoons celery seed

2 teaspoons dry mustard

1 teaspoon whole mustard seed

1 teaspoon ground turmeric

½ teaspoon ground ginger

2.5 cups apple cider vinegar

Directions:

Wash all vegetables well and cut everything into no more than ½ inch size.

Combine all of the chopped vegetables in a large bowl. Sprinkle salt evenly over vegetables and cover. Let them stand for 4-12 hours in the refrigerator.

Drain them and rinse under cold running water, moving the colander around to rinse well.

Combine the sugar, spices and vinegar in a pot and bring to a simmer. Stir to help the sugar dissolve. 

Add the vegetables and simmer 10 minutes. Stir often to prevent anything from sticking to the pan. 

Bring the mixture up to a boil for the last 15-20 seconds and then remove from the heat and get ready to pack your jars. 

Leave ½ inch headspace from the top of the lid. Cap the jars and..

If you are canning this, you will process in the boiling hot water batch for 10 minutes before turning off the heat and then let them rest there for 5 minutes. Remove the jars after 5 minutes to a cooling rack or folded towel to cool.

Leave to cool for 12 hours.

If you are NOT canning this, the jars can be stored in the refrigerated for 2 months.