Green Tomato Relish 2 lbs (900 g) green tomatoes, thinly sliced 1 onion, thinly sliced 2 Tbs (30 ml) salt 1 1/2 cups (375 ml) cider vinegar 1 cup (250 ml) packed brown sugar 1-3 cloves garlic, finely chopped 2 green bell peppers, cored, seeded, and thinly sliced 1 red bell pepper, cored, seeded, and thinly sliced 1 tsp (5 ml) dry mustard 1 tsp (5 ml) ground ginger 1/4 tsp (1 ml) ground cloves Salt and freshly ground pepper to taste Combine the tomatoes, onion, and salt in a large bowl, toss to combine, and refrigerate for 12 hours or overnight. Rinse and drain thoroughly. Combine the tomatoes and onion with the remaining ingredients in a non-reactive pot and bring to a boil over high heat. Reduce the heat and simmer covered, stirring often, for 1 hour. Pack into sterilized jars while hot, or store tightly covered in the refrigerator for up to 1 month. Makes about 4 cups (1 L). ================================================== This traditional sauce from Bavaria goes great with sausages, as you might expect, but consider also using it in salad dressings and on sandwiches. German Apple Horseradish Sauce 1 tart green apple, cored, peeled, and finely grated 1/3 cup (80 ml) drained prepared horseradish 2 Tbs (30 ml) lemon juice Salt and freshly ground pepper to taste 1/4 cup (60 ml) sour cream or plain yogurt Combine the apple, horseradish, lemon juice, salt, and pepper and let stand for 30 minutes. Stir in the sour cream and serve immediately. Makes about 1 cup (250 ml).