Recipe courtesy of Tanya Holland
12 hr 35 min
12 hr 30 min
5 min
6 to 8 serving


  • 1 pound green tomatoes, sliced into 1/2 moons
  • 1 green bell pepper, julienned
  • 2 medium zucchini, sliced into 1/2 moons
  • 1 yellow onion, cut in 1/2 and thinly sliced
  • 1 jalepeno, julienned
  • 1/2 cup salt
  • 1/2 cup cider vinegar
  • 1 cup light brown sugar
  • 1 teaspoon celery seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground ginger
  • 1 cinnamon stick
  • 1/2 teaspoon turmeric
  • 2 bay leaves
  • 1/4 teaspoon whole cloves
  • 1/2 teaspoon whole black pepper
  • 2 tablespoons salt


Prepare vegetables, add 1/2 cup salt and allow to sit overnight. Drain vegetables and place in heatproof bowl. Place remaining ingredients in saucepan and heat to boil. Pour over vegetables and allow to cool. Refrigerate and serve as needed, keeps for about two weeks.

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