Eight Vegetable Relish

• 2 quarts peeled cored chopped green tomatoes
• 1 quart peeled cored chopped ripe tomatoes
• 1 quart coarsely chopped cabbage
• 3 cups chopped onions
• 2 cups chopped celery
• 1 cup peeled and chopped cucumber
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1/2 cup pickling salt
• 2 quarts vinegar
• 4 cups firmly packed brown sugar
• 1 tablespoon celery seed
• 1 tablespoon whole mustard seeds
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 3 cloves garlic, minced

1. Add the first 8 ingredients to a very large bowl; gently stir to combine.
2. Add pickling salt; stir to combine.
3. Cover and let sit in a cool place for 12-18 hours; drain well and set aside.
4. Add the remaining ingredients to a 10-quart stock pot; simmer over medium heat for 10 minutes.
5. Add in the vegetable mixture; simmer over medium heat for 30 minutes, stirring every now and then.
6. Bring the mixture to a boil.
7. Immediately ladle relish into hot sterilized jars; leave 1/4 inch headspace.
8. Cover with lids and make sure bands are screwed on tightly.
9. Process in boiling water bath for 15 minutes.
10. Let cool.

green tomatoes, tomatoes, cabbage, onions, celery, cucumber, green bell pepper, red bell pepper, pickling salt, vinegar, brown sugar, celery, mustard seeds, ground cinnamon, ground ginger, ground cloves, garlic

Taken from www.food.com/recipe/eight-vegetable-relish-94550 (may not work)