tag:blogger.com,1999:blog-570754189607274879.post3556434351046768837..comments2010-09-22T18:49:48.241-04:00Jenniferhttp://www.blogger.com/profile/11863128855792315519noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-570754189607274879.post-77317502567848420492010-09-22T18:49:48.241-04:002010-09-22T18:49:48.241-04:00Oh...you scared me for a minute. What you are making is more commonly called Piccalili or Chow Chow.Momhttp://www.blogger.com/profile/13307035157000793203noreply@blogger.comtag:blogger.com,1999:blog-570754189607274879.post-46775737794557834812010-09-22T08:07:16.481-04:002010-09-22T08:07:16.481-04:00Yes - after fermenting in salt over night, you rinse then add a brine of 4 c vinegar, 2 cups water, about 4 c sugar and some spices. This was for 4 c cabbage, 4 c onions, 4 c green tomatoes and 18 peppers. Bring all to a boil then pack. I've had it keep for a long time.J.Kangashttp://www.blogger.com/profile/06625963936404017146noreply@blogger.comtag:blogger.com,1999:blog-570754189607274879.post-30892802475924840192010-09-22T05:10:38.160-04:002010-09-22T05:10:38.160-04:00Yikes, girl....are you adding vinegar to that recipe?Momhttp://www.blogger.com/profile/13307035157000793203noreply@blogger.comtag:blogger.com,1999:blog-570754189607274879.post-86799579996863892512010-09-20T09:51:15.612-04:002010-09-20T09:51:15.612-04:00I hot pack my relish (pack it hot and turn upside down until cool and it seals). It's not recommended because the seal isn't as strong so I leave my rings on and that helps. Every once in awhile I'll lose a jar though. But I still prefer this because the product is crunchier than if it's processed. I'm sure you could use red cabbage - would just look different.Jenniferhttp://www.blogger.com/profile/11863128855792315519noreply@blogger.comtag:blogger.com,1999:blog-570754189607274879.post-47347319391353978302010-09-20T09:32:12.535-04:002010-09-20T09:32:12.535-04:00Can you use red cabbage for relish?do you cook it down and put in water bath? Never made relish?Angela Madarashttp://www.blogger.com/profile/12498941237815205199noreply@blogger.comtag:blogger.com,1999:blog-570754189607274879.post-57607619813785156862010-09-20T09:16:40.408-04:002010-09-20T09:16:40.408-04:00sounds like a lot to me! I did some more hot sauce and salsa but we eat it so fast I am not canning anymore of it. I use the 3-4 month theory on hot sauce and salsa. The peppers must act as a preservative.made a large batch of sup too for freezer. I pickled all the beans I could(gave a lot to family) But the shell beans are ready now to shell. I will have to try the green tomato relish. The chutney you made last year was great.Angela Madarashttp://www.blogger.com/profile/12498941237815205199noreply@blogger.com