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The Complete Vegan Kitchen
This is a quick relish, not meant for canning, that takes full advantage of the astringent quality of green tomatoes. It gives an added dimension to tofu pups. This relish will keep indefinitely in the refrigerator.
Makes 1 quart.


• 2 tablespoons salt
• 1 cup chopped green tomatoes
• 2 medium green bell peppers, finely diced
• 2 small jalapenos, seeded and finely diced
• 1 medium red bell pepper, finely diced
• 1 medium yellow bell pepper, finely diced
• 1 medium yellow onion, finely diced
• 3 tablespoons Succanat or brown sugar
• 2 teaspoons mustard seeds
• 1/2 teaspoon celery seeds
• 1 1/3 cups vinegar

In a large mixing bowl, sprinkle the salt over the vegetables and mix thoroughly. Let stand for 3 to 4 hours. Drain the vegetables in a colander and rinse under running water. Pat the vegetables dry and reserve.

In a large stainless steel saucepan, combine the sugar, mustard seeds, celery seeds, and vinegar. Simmer the mixture for 15 minutes. Add the vegetables and bring the mixture to a boil. Pack the hot mixture into a 1 -quart jar. When the relish has cooled from hot to very warm, put the lid loosely on the jar. When the relish has cooled to room temperature, tighten the lid and refrigerate for 8 to 12 hours before using.



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