Pickled Green Tomato and Mirliton Chowchow

• 4 green tomatoes, diced, or 6 to 8 tomatillos, shucked and diced
• 4 mirliton (chayote squash), diced
• 1/2 head green cabbage, diced
• 1 cauliflower, cut into small florets
• 1 yellow onion, diced
• 2 red bell peppers, diced
• 1/2 cup kosher salt
• 4 cups white vinegar
• 1 cup sugar
• 1 teaspoon powdered ginger
• 1 1/2 teaspoons ground turmeric
• 2 tablespoons mustard seed
• 1 tablespoon celery seed
• 1 teaspoon red chile flakes
• 2 fresh bay leaves
• 1 cinnamon stick

1. Combine green tomatoes, mirliton, cabbage, cauliflower, onion and peppers in a large bowl.
2. Add salt, mix to combine and let stand at room temperature for at least 4 hours.
3. Drain vegetables.
4. Combine vinegar, sugar, ginger and turmeric in a large pot.
5. Put mustard seed, celery seed, chile flakes, bay leaves and cinnamon stick in cheesecloth bag or sachet and add to pot.
6. Bring liquid to a boil, reduce heat to low and simmer for 30 minutes.
7. Add vegetables to pot and return to a simmer for 15 minutes; stir occasionally.
8. Discard spice bag or sachet and transfer vegetables and liquid to a large jar or lidded container to chill until ready to use.
9. Serve as a relish or as a salad.

green tomatoes, green cabbage, cauliflower, yellow onion, red bell peppers, kosher salt, white vinegar, sugar, powdered ginger, ground turmeric, celery, red chile flakes, bay leaves, cinnamon

Taken from cooking.nytimes.com/recipes/1014503 (may not work)