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Categories: Sauces and condiments, Vegetarian

Maryland Relish

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Total time: 55 minutes plus 8 hours chilling | Makes 6 quarts
Note: From Phyllis Soza, Altadena. If you can't find green tomatoes, substitute underripe tomatoes or ask your produce department to order them.
  • 1 quart green tomatoes
  • 1/4 cup salt, divided
  • 2 quarts vinegar
  • 1 cup sugar
  • 2 teaspoons ground turmeric
  • 1/2 tablespoon ground allspice
  • 1/2 teaspoon celery seeds
  • 3/4 tablespoon mustard seeds
  • 3/4 small green cabbage
  • 5 onions, diced small
  • 6 red bell peppers, seeded and diced small

Step 1Thinly slice the tomatoes. Place them in a large bowl. Add enough water to cover and 2 tablespoons of salt. Cover them and let stand overnight in the refrigerator.

Step 2Place the vinegar, sugar, turmeric, allspice, celery seeds, mustard seeds and 2 tablespoons of salt in a very large non-aluminum pan. Drain the tomatoes, then add them to the pan along with the cabbage, onions and peppers. Bring to a boil, reduce the heat and simmer until the vegetables are very soft, 10 to 15 minutes.

Step 3The relish will keep for several weeks refrigerated, otherwise ladle into sterilized jars and can it according to the instructions in the accompanying story.

Each 1/4 cup:
24 calories; 592 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 6 grams carbohydrates; 0 protein; 0.94 gram fiber.
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