Pickle Relish

• 4 large sweet green peppers
• 4 large sweet red peppers
• 12 green tomatoes
• 6 cucumbers (6-inches long)
• 2 large onions
• 6 Tbsp. salt (plain salt without iodine)
• 2 c. chopped cabbage (optional)
• 2 little red hot peppers
• 2 1/2 c. sugar
• 3 c. vinegar (distilled white vinegar)
• 3 Tbsp. mustard seed
• 1 tsp. turmeric
• 1/2 tsp. ground mace
• 1 tsp. cinnamon
• 2 tsp. ginger root
• 3 bay leaves

1. Remove seed from peppers.
2. Put peppers, tomatoes, cucumbers and onion through the food chopper, using coarse blade.
3. Stir salt into vegetables.
4. Let set overnight.
5. Next morning, place vegetables in colander and press down firmly to force out as much of brine as possible.
6. Shred cabbage very fine, then chop across shreds, chopping fine.
7. Combine all the vegetables.
8. Place over low heat and slowly heat only to simmering, stirring gently from time to time.
9. This heating makes vegetables slightly tender.
10. Add sugar, vinegar and spices and heat to the boiling point.
11. Boil 3 minutes. Pack in sterilized jars and seal at once.

sweet green peppers, sweet red peppers, green tomatoes, cucumbers, onions, salt, cabbage, red hot peppers, sugar, vinegar, turmeric, ground mace, cinnamon, ginger root, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=619984 (may not work)