Cha Cha Pickle Relish

 

People conserved wealth during the Great Depression, including food. Families with gardens have been very artistic. When the season was over and the fall frosts were coming, unripe tomatoes, peppers, uncured onions and cabbage would be picked to make Cha Cha Pickle Relish. This soft, but tangy, concoction is delicious as a side dish, as a topping on hamburgers or hot dogs, or as a seafood dinner. It's been in the refrigerator for months, and it's worth it!

 

Ingredients:

1 qt. green tomatoes, chopped

1 Tbsp. pickling spices

2 sweet peppers

2 large mild onions, chopped

1 small head cabbage, chopped

½ cup salt

3 cups apple cider vinegar

2 ½ cups light brown sugar

1 tsp. dry mustard

1 tsp. turmeric

2 tsp. celery seed

 

Finely chop the vegetables. To make a brine, add the salt. Marinade in the salt brine for at least 24 hours.

Place the vegetables in a cheesecloth bag and squeeze out all of the juice. It takes around a day to complete this task. Place the vegetables in a big jar. Put to a boil the vinegar, brown sugar, mustard, pickling spices, turmeric, and celery seed. Reduce the heat to low and continue to cook until the vegetables are tender. It takes about two hours to complete this task. Stir the mixture periodically. Fill hot, sterilized pint jars with relish. Have fun!