Scale

Quarter wedge of green cabbage diced

2 green tomatoes or 6 tomatillos, chopped

1/4 cup each green, red, and yellow bell pepper, diced

Half red onion, diced

Half jalapeno seeded and diced (add more or less depending on heat level you want optional if you don’t want the heat)

3 cloves of garlic, crushed

1/8 teaspoon cumin

1/4 teaspoon celery seed

1/4 teaspoon red pepper flakes (optional if you don’t want the heat)

1/2 teaspoon turmeric

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon mustard

1/2 cup rice vinegar

1/2 cup apple cider vinegar

1/4 cup sugar plus more to taste if you want your relish a little sweeter

Toss cabbage, green tomatoes, onion, bell peppers, and salt in a large bowl until all of the vegetables are coated in salt (this will help them release some water). Cover and chill at least 8 hours and up to 12 hours. Drain vegetables.
Toast mustard seeds in a large pot over medium-high heat, shaking pan, until fragrant and slightly darkened in color, about 2 minutes. Add both vinegars, sugar, mustard, and turmeric. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
Add garlic and drained vegetables to pickling liquid and mix well. Increase heat to medium-high and bring to a boil; cook 5 minutes. Reduce heat to medium-low and simmer until flavors have melded and liquid is slightly reduced, about 15 minutes. The cabbage and green tomatoes should still have a bit of a crunch. Let cool (this will take about 1 hour).
Using a slotted spoon, divide chowchow among sterilized glass jars of choice and spoon pickling liquid over (chowchow should be submerged and there should be about ½” space at the top of each jar. Cover and chill.