Recipe courtesy of The Table Cafe
Episode: Turkey-giving
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10 min
40 min
3 quarts



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.

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.

Allow to cool. Serve over beans and cornbread or as a relish for pulled pork or hot dogs.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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