Categories: Canning, Gift, Relish, Spicy, Tomato

Ingredients

• 1 quart chopped cabbage (about 1 small head)
• 3 cups cauliflowerets (about 1 medium head)
• 2 cups chopped green tomatoes (about 4 medium)
• 2 cups chopped onions (about 2 medium)
• 1 cup chopped green peppers (about 2 small)
• 1 cup chopped sweet red peppers (about 2 small)
• 1 cup jalapeno peppers*, stemed and chopped
• 3 tblsp salt
• 1 1/2 cups sugar
• 2 tsp celery seed
• 2 tsp dry mustard
• 1 tsp mustard seed
• 1 tsp tumeric
• 1/2 tsp ginger
• 2 1/2 cups vinegar

Directions

1. Combine chopped vegetables and sprinkle with salt. Let stand for 4 to 6

2. hours in a cool place. Drain well, rinse and drain well again. Combine

3. sugar, spices and vinegar in a large saucepot. Simmer for 10 minutes. Add

4. vegetables and simmer for 10 minutes. Bring to a full boil. Pack hot

5. relish into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.

6. Process for 10 minutes in a boiling water canner.

7. Makes about 4 pints.

8. *Be sure to wear rubber gloves while working with the jalapeno peppers.

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