Don’t toss your unripened tomatoes at first frost. We have a better idea.
Why This Recipe Works
To make the most of end-of-season green tomatoes, we turned to this Southern staple. We pulsed chopped green tomatoes, red and green bell peppers, green cabbage, onion, and a jalapeño together in a food processor until they were uniformly chopped. To draw out some of the moisture (which we didn’t want in our relish), we salted the vegetables and let them sit for about 3 hours before draining them. Then we simmered a savory mixture of white vinegar, sugar, mustard seeds, celery seeds, turmeric (to give it a striking yellow color), and cayenne pepper until it became syrupy. Off the heat, we stirred our drained vegetables into the syrup. This method kept the cabbage crisp and the tomatoes firm.
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