Carambola Relish

• 6 carambolas, to make 4 cups when chopped
• 7 ounces chopped pimento
• 1 cup cider vinegar
• 2 cups sugar
• 1/2 teaspoon salt
• 1 1/2 tablespoons pickling spice
• 18 teaspoon allspice
• 4 1-cup or 2 1-pint canning jars with lids and bands

1. Day 1: Wash the carambolas, removing the ends and dark ridges.
2. Using a food processor, coarsely chop them, then add the pimento.
3. Continue chopping into small pieces or until the mixture reaches the desired texture.
4. Transfer to a nonreactive container, add the vinegar, and cover.
5. Let stand overnight.
6. Day 2: Drain off the vinegar, and discard.
7. In a medium saucepan over low heat, combine the carambola mixture, sugar, salt and spices.
8. Simmer until it thickens, about 15 minutes.
9. Remove from the heat, and allow to cool.
10. Return to the covered container, and let stand overnight.
11. Day 3: Sterilize the canning jars and lids by placing them in a large pot of simmering water.
12. Remove the lids and bands once they are hot.
13. Allow the jars to remain in the hot water until needed.
14. In a medium saucepan, bring the relish to a boil.
15. Lower the heat, and simmer for 10 minutes.
16. Pack into hot jars, and cap with bands and lids.
17. Place the jars into the simmering water bath that had sterilized the empty jars.
18. Simmer the packed jars for 15 minutes, remove, and allow to cool.
19. Serve the relish over cream cheese with crackers, or with lamb, roast beef or ham.

carambolas, pimento, cider vinegar, sugar, salt, pickling spice, allspice, lids

Taken from cooking.nytimes.com/recipes/8162 (may not work)