Green Tomato Relish

• 1/2 peck green tomatoes, ground
• 1 head cabbage, ground
• 3 red mangoes, ground
• 4 onions, ground
• 1/2 c. salt
• 1/2 c. vinegar
• 1/2 c. water
• 1 1/2 tsp. turmeric
• 2 Tbsp. mustard seed
• 1 Tbsp. celery seed
• 6 c. sugar

1. Weigh 7 pounds pickles and put them in salt water that will float an egg.
2. Let them stand 3 days, then 4th day change to clear water for 3 days, changing the water daily.
3. Cut pickles in chunks, put them in weak vinegar.
4. Add a teaspoon of alum to every quart of water to cover them, and let them stand a day.
5. Make a syrup out of 3 parts water and 3 parts vinegar, 1 tablespoon each cinnamon, cloves and allspice, 1 teaspoon celery seed and 1 tablespoon mustard seed.
6. Put all spices in a thin cloth and boil it in your syrup for a while.
7. Then fill your cans and pour the syrup over them and seal cans.

green tomatoes, cabbage, red mangoes, onions, salt, vinegar, water, turmeric, celery, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=784863 (may not work)