Rummage Relish

• 8 cups cored and chopped green tomatoes
• 4 cups peeled, cored and chopped red tomatoes
• 4 cups chopped cabbage
• 3 cups chopped onion
• 2 cups chopped cucumber
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1/2 cup salt
• 4 cups brown sugar
• 1 tablespoon celery seed
• 1 tablespoon ground cinnamon
• 1 tablespoon mustard seed
• 1 teaspoon ground ginger
• 2 cloves garlic, minced
• 1/2 teaspoon ground cloves
• 2 quarts vinegar

1. In a large bowl, combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper. Mix with the salt and let stand for 12 to 14 hours in a cool place, if not the refrigerator. Drain and rinse thoroughly.
2. Prepare 8 pint jars with lids and rings by sterilizing and keeping hot. Set aside.
3. In a large pot, combine the brown sugar, celery seed, cinnamon, mustard seed, ginger, garlic, cloves and vinegar. Bring to a boil, stirring to dissolve sugar. Simmer for 10 minutes. Add vegetables, and simmer for another 30 minutes.
4. Bring vegetables to a boil from a simmer and ladle into hot jars, leaving 1/4 inch headspace. Secure lids and rings. Process in a boiling water canner for 15 minutes. Cool to room temperature and refrigerate any jars that fail to seal properly.

green tomatoes, red tomatoes, cabbage, onion, cucumber, green bell pepper, red bell pepper, salt, brown sugar, celery, ground cinnamon, ground ginger, garlic, ground cloves, vinegar

Taken from www.allrecipes.com/recipe/66130/rummage-relish/ (may not work)