Sweet Pickle Relish

• 5 pounds green tomatoes, cored
• 2 onions (about 1 pound)
• 1/2 head cabbage, cored
• 3 1/4 cups sugar
• 1/4 cup kosher salt
• 4 cups distilled white vinegar
• 1 tablespoon pickling spices
• 1 teaspoon whole black peppercorns
• 1 teaspoon dry mustard
• 1 teaspoon whole cloves

1. Grate the tomatoes, onions, and cabbage on a box grater or in a food processor using the grating disk.
2. Place the vegetables in a colander over a large bowl and mix in 1/4 cup of the sugar and the salt.
3. Cover, refrigerate, and let drain overnight.
4. If preserving the relish, sterilize six 1-pint heat-tempered canning jars (see Know-how, page 291).
5. Transfer the grated vegetables to a large pot and add the vinegar, remaining 3 cups sugar, the pickling spices, peppercorns, mustard, and cloves.
6. Stir to mix and bring to a boil.
7. Reduce the heat to low and simmer for 20 minutes.
8. Remove from the heat.
9. For refrigerator relish, let cool slightly and refrigerate in airtight containers until ready to serve, or for up to 1 month.
10. 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 about 20 minutes to vacuum-seal (see Know-how, page 291).
11. 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.
12. Refrigerate after opening.

green tomatoes, onions, cabbage, sugar, kosher salt, distilled white vinegar, pickling spices, whole black peppercorns, mustard, whole cloves

Taken from www.epicurious.com/recipes/food/views/sweet-pickle-relish-383770 (may not work)