4 whole allspice berries
1 teaspoon celery seed
1 teaspoon ground cinnamon
1 teaspoon coriander seed, toasted
2 teaspoons ground turmeric
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 quart apple cider vinegar
1 cup light brown sugar
3 cups green cabbage, cut into small dice (from 1/2 pound green cabbage)
3 cups Spanish onion, cut into small dice (from 1 1/4 pounds Spanish onions)
2 cups red bell pepper, cut into small dice (from 3/4 pound red bell peppers)
6 cups green tomatoes, cut into small dice (from 2 1/4 pounds green tomatoes)
Pound allspice berries, celery seed, cinnamon, coriander seed, turmeric, salt and pepper together in a mortar.
Bring vinegar, sugar and 2/3 cup water to a boil in a large stockpot, stirring to dissolve sugar. Add spices, reduce heat to low and simmer 10 minutes. Add cabbage, onion and bell pepper, return to a simmer and cook 5 minutes. Add green tomatoes, stir thoroughly to incorporate, and cook 5 minutes more.
With a slotted spoon, transfer the relish to 2 quart jars or 4 pint jars. Fill to 1/4-inch from rim with remaining brine, agitate jars, and let stand 1 minute. Top up with brine, close jars and let them cool. Store jars in refrigerator up to 2 weeks.