GARDEN RELISH BY THE CHEF’S DAD

4 Cups onions

1 Medium cabbage

10 Green tomatoes

9 Green bell peppers

3 Red peppers

4 Large cucumbers

1/2cup kosher salt

4 Cups sugar

1T Celery seed

2T Mustard seed

11/2 T Turmeric Powder

4 Cups rice wine vinegar

Mason Jars or canning jars

CONSIDERING THIS IS A FARM RELISH, YOU CAN ADD ANY OTHER VEGETABLE TO THIS RECIPE

Step 1. In a food processor pulse to a fine pulp the vegetables or run through a meat grinder attached to a table. Add the salt to the vegetable and place into a nonreactive pan, preferably some thing that is a high quality plastic, and let sit over night.

Step 2. The next day your bowl will be filled with water that has been leached out from the salt that was added. At this point you want to strain the liquid and disregard it.

Step 3. In a large stock pot or pasta pot add the remaining ingredients and the vegetables and let cook for about 30 minutes on high heat stirring occasionally.

Step 4. Place relish into sterile mason jars and adhere the caps depending on the manufactures instructions. Place jars into boiling water making sure the water cover the entire jar. Let chill and store in a cool dark place.