5 cups finely chopped cabbage (about 1-½ med heads)
cup chopped cored green tomatoes, unpeeled (about 8 medium)
cup chopped onions (about 2 medium)
cup chopped seeded red bell pepper (about 1 large)
cup chopped seeded green bell pepper (about 1 large)
cup pickling spice
tablespoon mustard seeds
cup white vinegar
cup granulated sugar
6 pints half glass preserving jars with lids and bands
COMBINE cabbage, green tomatoes, onions, red and green peppers and salt in a large glass or stainless steel bowl. Cover and let stand in a cool place for 12 hours or overnight. Transfer to a colander placed over a sink and drain. Rinse with cool water and drain thoroughly. Using your hands, squeeze out excess liquid. Set aside.
COMBINE drained cabbage mixture, vinegar, water, sugar, turmeric and spice bag in a large stainless steel saucepan. Cover and bring to a boil over medium-high heat. Uncover and boil for 5 minutes, stirring frequently. Reduce heat and boil gently, stirring frequently, for 1 hour, until thickened to the consistency of a thin commercial relish, about 20 minutes. Discard spice bag.
LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.