Ingredients

• 12 cups diced bell peppers, mixed colors
• 8 cups diced cabbage
• 8 cups diced yellow onions
• 6 cups diced green tomatoes
• 1 jalapeno, cut into small dice
• 1/4 cup kosher salt
• 1 tablespoon mustard seeds
• 2 teaspoons celery seeds
• 3 cups sugar
• 2 cups apple cider vinegar
• 2 teaspoons crushed red pepper
• 2 teaspoons mustard powder
• 2 teaspoons ground turmeric
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Serving suggestions: beans and cornbread, pulled pork or hot dogs

Instructions

1. Mix together the bell peppers, cabbage, onions, tomatoes, jalapeno and salt in a large bowl. Cover and refrigerate for 8 hours or overnight. Drain the liquid from the mixture.
2. In a large pot over medium-high heat, toast the mustard seeds and celery seeds until they begin to pop, about 3 minutes. Add the sugar, vinegar and 1 cup water, and heat until the sugar is dissolved. Add the vegetable mixture and the crushed red pepper, mustard powder, turmeric, ginger and cinnamon, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thick, about 1 hour.
3. Allow to cool. Serve over beans and cornbread or as a relish for pulled pork or hot dogs.