Green Tomato Chowchow

• 4 whole allspice berries
• 1 teaspoon celery seed
• 1 teaspoon ground cinnamon
• 1 teaspoon coriander seed, toasted
• 2 teaspoons ground turmeric
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 quart apple cider vinegar
• 1 cup light brown sugar
• 3 cups green cabbage, cut into small dice (from 1/2 pound green cabbage)
• 3 cups Spanish onion, cut into small dice (from 1 1/4 pounds Spanish onions)
• 2 cups red bell pepper, cut into small dice (from 3/4 pounds red bell peppers)
• 6 cups green tomatoes, cut into small dice (from 2 1/4 pounds green tomatoes)

1. Pound the dry seasonings together in a mortar.
2. Bring vinegar, sugar, and 2/3 cup water to a boil in a large stockpot, stirring to dissolve sugar.
3. Add spices, reduce heat to low and simmer 10 minutes.
4. Add cabbage, onion and bell pepper, return to a simmer and cook 5 minutes.
5. Add the green tomato, stir thoroughly to incorporate, and cook 5 minutes more.
6. With a slotted spoon, transfer the relish to 2 quart jars or 4 pint jars.
7. Fill to 1/4-inch from rim with remaining brine, agitate jars, and let stand 1 minute.
8. Top up with brine, close jars and let them cool.
9. Store jars in refrigerator up to 2 weeks.

berries, celery, ground cinnamon, coriander seed, ground turmeric, kosher salt, freshly ground black pepper, apple cider vinegar, light brown sugar, green cabbage, spanish onion, red bell pepper, green tomatoes

Taken from cooking.nytimes.com/recipes/11487 (may not work)