About the Recipe
8 cups chopped Cabbage (1 small head)
6 cups chopped Green Tomatoes ( about 4 medium)
4 cups chopped Onions (about 2 medium)
2 cups chopped Sweet Green Peppers (about 4 small)
1 cup chopped Sweet Red Peppers (about 2 small)
2 small Cayenne Peppers, chopped
¼ cup Salt ( canning and pickling salt)
3 cups Granulated Sugar
4 teaspoons Celery Seed
4 teaspoons Dry Mustard
2 teaspoon Mustard Seed
2 teaspoon Turmeric
1 teaspoon Ginger
1 teaspoon Ground Cinnamon
1 teaspoon Ground Cloves
1 teaspoon Crushed Pepper Flakes
5 cups White Vinegar
Chop and dice all vegetables.
Place in non-reactive container (glass, stainless, ceramic)
Sprinkle with salt. Gently mix well.
Let stand 4 to 6 hours, or overnight if possible.
Rinse and drain again.
Combine Sugar, Spices and Vinegar in a large saucepot.
Simmer 10 minutes.
Add vegetables, simmer 10 minutes.
Bring to a boil, cook until veggies are tender.
Pack hot relish into hot jars, leaving 1/4inch headspace.
Remove air bubbles.
Wipe jar rims.
Adjust two piece caps.
Process 10 minutes in a boiling water canner.