Mixed Vegetable Relish

• 4 large green tomatoes
• 2 green peppers, seeded
• 1 red pepper, seeded
• 1 pound white onions, peeled
• 2 large carrots, peeled
• 3 large cucumbers, peeled and seeded
• 1 large head cauliflower, separated into flowerets
• 7 tablespoons flour
• 7 tablespoons light brown sauce
• 1 teaspoon turmeric
• 3 tablespoons prepared mustard
• 3 cups cider vinegar

1. Cut out the stem and end of the tomatoes.
2. Grind all the vegetables together in a meat grinder, using the coarsest blade.
3. Place in a large bowl.
4. Cover with well-salted water and let stand overnight.
5. The next day pour vegetables and brine into a large pot, bring to a broil and drain.
6. Mix flour, sugar, turmeric and mustard in a pot, add the vinegar and cook over a medium heat, stirring constantly, until thickened.
7. Add drained vegetables.
8. Cook over low heat until mixture is fairly thick and vegetables tender.
9. Ladle into hot, sterilized preserving jars, cover and seal.

green tomatoes, green peppers, red pepper, white onions, carrots, cucumbers, head cauliflower, flour, light brown sauce, turmeric, mustard, cider vinegar

Taken from www.epicurious.com/recipes/food/views/mixed-vegetable-relish-102001 (may not work)