Source:

Emily Mullens

Serves/Makes:4 pints

Ingredients

• 1 quart (950 ml) chopped cabbage (about one small head)
• 3 cups (700 ml) cauliflowerets (about one med. head)
• 2 cups (475 ml) chopped green tomatoes (about 4 med)
• 2 cups (475 ml) chopped onions (about 2 medium)
• 2 cups (475 ml) chopped sweet green peppers (about 4 small)
• 1 cup (225 ml) chopeed sweet red peppers (about 2 small)
• 3 tbsp (45 ml). salt
• 1-1/2 cups (350 ml) sugar
• 2 tsp (10 ml). celery seed
• 2 tsp (10 ml). dry mustard
• 1 tsp (5 ml). tumeric
• 1/2 tsp (2 ml). ginger
• 2-1/2 cups (600 ml) vinegar

Preparation

• Combine vegtables; sprinkle with salt.
• Let stand 4-6 hours in a cool place.
• Drain.
• Rinse and drain again.
• Combine sugar and spices and vinegar in large saucepan.
• Simmer 10 min.
• Add veggies; simmer additional 10 min. Bring to a boil.
• Pack hot relish into hot jars, leaving 1/4 inch headspace.
• Adjust two piece caps.
• Process 10 minutes in a boiling-water canner.

Comments

No idea where this came from...my dad made this last year...Wow!