Here's the perfect solution for early-summer tomato cravings (or for those end-of-season fruits that don't ripen before the frost). For prettiest results, use a variety of colorful bell peppers: orange, yellow, purple, red, and green. If you'd like a little heat, add a jalapeno or two.
Note: If you're pressed for time, you can pulse the vegetables in a food processor until they're chopped into ¼-inch pieces. Dicing the vegetables by hand takes more time, but it makes the relish look extra pretty.
Start to Finish Time:
Finely dice (see Note) the tomatoes, onions, peppers, and jalapenos (if using).
Transfer the vegetables to a large bowl, stir in the pickling salt, and let stand for 1 hour. Drain and discard liquid, then add the sugar, pickling spices, and vinegar. Transfer mixture to a 4-quart pot and set it over high heat; bring to a boil. Lower heat to low and gently simmer for 1 hour.
Pack the relish into hot, fully sterilized pint jars, leaving a quarter-inch of head space at the top. Remove any air bubbles by tapping the jars lightly; wipe jar rims with a clean towel. Cover at once with metal lids, and screw on bands. Seal and process for 5 minutes in a boiling-water bath. Cool and store in a cool, dry place.