Green Tomato Chow-Chow

1. 1

   Grate the tomatoes, onions, and bell peppers on a box grater or in a food processor using the grating disk.

2. 2

   Transfer the grated vegetables to a large nonreactive saucepan and add the sugar, vinegar, chile peppers, salt, mustard seeds, celery seeds, pickling spices, and cloves and stir to mix.

3. 3

   Bring to a low boil over medium heat, skimming the rising foam as needed.

4. 4

   Cook, stirring often, until thick, about 45 minutes.

5. 5

   Remove from the heat.

6. 6

   If preserving the relish, sterilize four 1-pint heat-tempered canning jars (see Know-how, page 291).

7. 7

   For refrigerator relish, let cool slightly and refrigerate in airtight containers until ready to serve, or for up to 2 months.

8. 8

   For preserved relish, pack the hot relish in the sterilized jars, leaving about 1/2 inch of headspace to ensure a proper seal, and process in a hot water bath for 20 minutes to vacuum-seal (see Know-how, page 291).

9. 9

   Let cool to room temperature, check the seal, and store in a cool, dark place until ready to serve, or for up to 6 months.

10. 10

    Refrigerate after opening.

* Per serving · 4 servings · Values may vary.