Garden Relish (Canned)

From the kitchen of Wanda Cupp Thornburg, Moberly MO.

• Ready In: 1 hr
• Serves: 48
• Yields: 5 pints

Ingredients

• 1  quart cabbage, chopped
• 1  quart green tomato, chopped
• 2  red bell peppers, chopped
• 2  green bell peppers, chopped
• 2  large onions, chopped
• 2  large carrots, chopped
• 1⁄4 cup salt
• 1 1⁄2 cups vinegar
• 1  cup water
• 2  cups brown sugar
• 1  teaspoon dry mustard
• 1  teaspoon turmeric
• 1  teaspoon celery seed

Directions

1. Chop the vegetables by hand or in a food processor. Mix together.
2. Add salt, mix and refrigerate overnight.
3. Mix vinegar, water, brown sugar, mustard, tumeric and celery seed. Boil for 5 minutes.
4. Drain vegetables and add to liquid. Return to a boil; then pour in hot jars and seal.