Grandma Crouse’S End Of The Garden Relish

• 2 cups Green Peppers, Finely Diced
• 2 cups Red Peppers, Finely Diced
• 2 cups Onions, Finely Diced
• 4 cups Green Tomatoes, Finely Diced
• 1/2 cups Pickling And Canning Salt
• 6 cups Sugar
• 3 cups Vinegar
• 3 Tablespoons Mustard Seed
• 2 cups Carrots, Cooked And Diced
• 2 cups Celery, Cooked And Diced
• 1 can Red Kidney Beans, Drained And Rinsed
• 1 can Green Lima Beans, Drained And Rinsed
• 1 head Boiled Cauliflower, Chopped

1. Cover first 4 ingredients with 1/2 cup pickling and canning salt and 1 quart water. Leave for one hour and drain well.
2. In a large stock pot, cook 6 cups sugar, 3 cups vinegar and 3 tablespoons mustard seed until sugar is dissolved. Add the pepper, onion tomato mixture and cook for 30 minutes.
3. Add celery, carrots and beans and bring to a boil. Once it is boiling, add the cauliflower (it will fall apart if you put it in too soon) and boil for one minute.
4. Put into 6 prepared wide mouth pint jars and seal. I use a big funnel to do this in order to avoid too many spills.
5. This recipe can be doubled and put into 9 quart size jars.

green peppers, red peppers, onions, green tomatoes, canning salt, sugar, vinegar, carrots, celery, red kidney beans, green lima beans, cauliflower

Taken from tastykitchen.com/recipes/canning/grandma-crousee28099s-end-of-the-garden-relish/ (may not work)