Rummage Relish

Ingredients

• 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
• 0.5 cup salt
• 2 quarts vinegar
• 4 cups brown sugar
• 1 tablespoon celery seed
• 1 tablespoon ground cinnamon
• 1 tablespoon mustard seed
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 0.5 teaspoon ground cloves

Steps

1. Combine green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper in a large bowl: add salt until well mixed. Let stand in a cool place for 12 to 14 hours. Drain and rinse thoroughly.
2. Inspect 8 1-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
3. Combine vinegar, brown sugar, celery seed, cinnamon, garlic, mustard seed, ginger, and cloves in a large pot. Bring to a boil, stirring to dissolve sugar. Reduce heat to low, and simmer for 10 minutes. Add vegetables: cook for 30 minutes more.
4. Bring vegetables to a boil. Pack relish into hot, sterilized jars, filling to within ¼ inch of the top. Top with lids and screw rings on tightly.
5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.