Day 1:

The Prep:

• Slice cabbage into quarters and remove core. Split each quarter into 2 layers to make it easier to slice. Flatten each out and slice into thin strips, then chop across for smaller chunks. Measure as you go and use no more than 8 cups. Save any extra for other purposes.
• Core the green tomatoes and then dice. Measure out 6 cups. (I've used large green ones in one batch and green cherry tomatoes at the end of the season for my second batch..) The cherry tomatoes were not cored, but diced into 8ths or quarters if they were really small.
• Dice 4 cups of Vidalia(sweet onions).
• Slice off top and bottom of bell peppers, making sure seeds and other membranes are removed. I then cut each middle section in half(top-down). Proceed by slicing into small strips, then dice to measure amounts required.
• Cut stem from jalapeno, slice lengthwise and remove seeds. Cut each half into thin strips, then finely dice. Chop further if you want bits smaller. If the jalapenos are small, you may need 2.

The Mix:

• Combine all of the above in a LARGE non-reactive bowl. Toss to evenly distribute contents.
• Sprinkle the Kosher salt over the top and toss once more to distribute salt evenly throughtout the bowl, scooping up from the bottom and from all sides.
• Cover and sit on the couter for a couple of hours, then refrigerate overnight.

Day 2:

Jars:

• Sterilize the jars and lids so they are ready once relish is finished in the pot.

The MIx:

• Drain the veggies well in a large colander; Rinse thoroughly using sink sprayer while you toss from the bottom up with a wooden spoon or spatula to help rinse out the salt completely. Drain well once more.
• Combine sugar with spices in large sauce pot. Stir in the vinegar.
• Bring contents of pot to a boil, then reduce heat to SIMMER and stir to help dissolve sugar for about 10 minutes.
• Carefully add in the veggies. Set heat to HIGH and bring back to a boil.
• Reduce heat to MEDIUM and cook for about 15 minutes until cabbage is tender.
• Take pot off of the heat and fill the sterilized jars, leaving 1/4-1/2" of space clear at the top.
• Place lids on top and screw on the rings tightly.

Process:

• Place jars in pot with at least one inch of water above the lids. Bring to a rolling boil and set timer for 10 minutes. Remove jars with a rubberized grip utensil to the counter onto a clean dish towel.
• All jars should "ping" once sealed. The popped up(convex) center will be sucked down slightly into the jar(concave). *Note: If any jars don't ping, try re-processing them. Otherwise, store in the fridge until used.
• Repeat processing with any remaining jars.
• Allow jars to cool off at room temperature for about a day before storing.