New This Month


The crunchy texture of this traditional relish is a perfect complement to Boston Baked Beans.

  • Yield: Makes 3 quarts

Photography: Dana Gallagher

Source: Martha Stewart Living, October 2000


  • 4 Kirby cucumbers, thinly sliced
  • 1 red onion, peeled, thinly sliced
  • 1 red bell pepper, thinly sliced into 1-inch-long pieces
  • 1 small firm green cabbage (about 2 1/2 pounds), thinly sliced
  • 1 small head cauliflower, cut into small florets
  • 1/2 cup coarse salt
  • 2 cups sugar
  • 2 tablespoons pickling spices, tied in cheesecloth
  • 1 teaspoon turmeric
  • 1 tablespoon celery seed
  • 2 cups cider vinegar


  1. Combine all the vegetables in a large bowl. Add salt, and mix well. Add enough cold water to over vegetables, and set aside for 8 hours or overnight. Drain; rinse well underwater, and drain in a colander.

  2. Whisk remaining ingredients in a large nonreactive stockpot until combined. Add 2 cups water; bring to a boil. Reduce heat; add vegetables. Cook until warmed through, about 15 minutes. Transfer to a nonreactive container; set aside until cool. Cover; refrigerate up to 3 weeks.

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