2 cups diced cucumber (not waxed, Kirby type is best)
1 1/2 cups diced seeded red bell peppers
1 1/2 cups diced green cabbage
1 1/2 cups diced onions (I like Vidalia if you can find them)
1 1/2 cups diced green tomatoes, unpeeled
9 cups water, divided
1 cup kosher salt (pickling or canning salt will work also)
2 cups white vinegar
1 cup apple cider vinegar
2 1/2 cups granulated sugar
3 tbsp mustard seeds
2 tbsp celery seeds
1 tbsp tumeric
1 1/2 cups diced green beans, blanched
1 1/2 cups diced carrots, blanched
In a large bowl, combine cucumber, peppers, cabbage, onions, and green tomatoes. Add 8 cups water and the salt. Cover and let stand overnight. Drain in a colander, rinse, and drain again. Allow to sit for several minutes to remove as much water as possible. You may need to squeeze it a little to remove more water.
In a large nonreactive pot, combine 1 cup water, vinegars, sugar, mustard seeds, celery seeds, and tumeric. Bring to a boil. Add cabbage mixture, green beans and carrots and simmer about 40 minutes until thick. Much of the liquid will evaporate, and it will be a little thinner than a typical store-bought relish.
Ladle into sterilized jars leaving 1/2 inch headspace. Top with sterile lids and rings and process 10 minutes. Wait 5 minutes, remove jars, and allow to cool for 24 hours before storing.
From Terry in FL, bacon cornbread and fried green tomatoes:
