INGREDIENTS

1. 2quarts peeled cored choppedgreen tomatoes
2. 1quart peeled cored chopped ripetomatoes
3. 1quart coarsely choppedcabbage
4. 3cups choppedonions
5. 2cups choppedcelery
6. 1cup peeled and choppedcucumbers
7. 1cup choppedgreen bell peppers
8. 1cup choppedred bell peppers
9. 1/2cuppickling salt
10. 2quartsvinegar
11. 4cups firmly packedbrown sugar
12. 1tablespooncelery seeds
13. 1tablespoonwhole mustard seeds
14. 1tablespoonground cinnamon
15. 1teaspoonground ginger
16. 1/2teaspoonground cloves
17. 3clovesgarlic, minced

DIRECTIONS

1. Add the first 8 ingredients to a very large bowl; gently stir to combine.
2. Add pickling salt; stir to combine.
3. Cover and let sit in a cool place for 12-18 hours; drain well and set aside.
4. Add the remaining ingredients to a 10-quart stock pot; simmer over medium heat for 10 minutes.
5. Add in the vegetable mixture; simmer over medium heat for 30 minutes, stirring every now and then.
6. Bring the mixture to a boil.
7. Immediately ladle relish into hot sterilized jars; leave 1/4 inch headspace.
8. Cover with lids and make sure bands are screwed on tightly.
9. Process in boiling water bath for 15 minutes.
10. Let cool.