Grandma's Green Tomato Relish

Temperatures soared above 90 degrees in NYC this weekend, and being that there are several weeks before the massive Memorial Day exodus to the Hamptons, it was nearly impossible to find a patch of grass not utilized by bikini-clad sun worshippers. Luckily I've retained a faint hint of bronze from a recent trip to Florida, so the lack of space to lay out concerned me much less than finding the right food for the warm weather. I've always found a great way to prepare a meal while maximizing time outdoors is to make use of a grill (**see NOTE below).

A naked burger or hot dog is never quite enough. When it comes to grilling, condiments are equally as important as the protein. Ketchup and yellow mustard are go-to classics, but adding another option may be a welcome change for a hungry crowd. In my family, a cookout means breaking open a big jar of "Grandma's Green Tomato Relish". Without solicitation she'll be the first to tell you how delicious her "tomata" relish is- whether it tops a hot dog or hamburger, or is mixed into a light tuna salad. Once or twice a year she prepares a big batch and cans it for relish worthy family members (hopefully she won't deem me unworthy seeing as I'm sharing a secret family recipe).

Grandma's Green Tomato Relish (yield- 10 pints)

Relish:
2 cups onions
1 medium head cabbage
30 medium green tomatoes
6 medium green peppers
3 medium sweet red peppers
1/2 cup salt
1. Grind vegetables using a fine blade and sprinkle with salt. Let stand in refrigerator overnight.
2. Rinse vegetables in a collander and drain. Put vegetables aside and prepare juice.
Juice:
6 cups sugar
4 cups vinegar
2 cups water
1 tbsp celery seed
2 tbsp mustard seed
1 1/2 tsp turmeric
3. Combine ingredients for juice in sauce pan and bring to a boil.
4. Add rinsed vegetables to juice, and reduce to a simmer.
5. Simmer vegetables in juice for approximately 3 minutes.
6. Seal finshed green tomato relish in sterilized jars.

**NOTE: If nothing else, my law school education has taught me that use of a propane grill on an NYC terrace is illegal. If there is a 10 ft clearing from the building (in the average cramped NYC apartment, not likely) and an immediate source of water, use of a charcoal grill is not illegal. For a list of designated grilling areas in NYC- http://www.nycgovparks.org/facilities/barbecue