Ingredients
4 quarts cabbage, coarsely chopped (not ground)
2 quarts green tomatoes, roughly chopped (not too fine)
12 large green peppers, cored and chopped (or 6 green and 6 red)
1 quart onions, chopped
Paste
3 tablespoons salt
2 tablespoons dry mustard
1 tablespoon ground turmeric
1 tablespoon celery seed
2 pounds granulated sugar
1 cup all-purpose flour
1 1/2 quarts apple cider vinegar
Method
Combine the chopped cabbage, green tomatoes, peppers and onions in a large mixing bowl or pot. Sprinkle the salt over the vegetables and toss to combine. Let the mixture rest until the vegetables release some liquid and a thickened paste begins to form.
In a separate saucepan, mix the dry mustard, turmeric, celery seed, sugar and flour. Stir in the cider vinegar and heat gently, stirring constantly, until the mixture comes to a boil and the sugar and flour are fully dissolved and smooth.
Add the hot vinegar mixture to the vegetables, stirring well to ensure everything is evenly coated. Bring the combined mixture to a full boil, then reduce the heat and simmer for 5 to 10 minutes, stirring occasionally, until the vegetables are tender-crisp and the flavors are well blended.
Prepare hot, sterilized jars and lids. Pack the relish or chutney into the jars while hot, leaving appropriate headspace. Wipe the rims, apply lids, and seal according to your preferred canning method. Allow jars to cool and store in a cool, dark place. Refrigerate after opening.