• 1 qt (about 16 medium) green tomatoes, chopped
• 1 cup (about 2-3 medium) sweet red peppers, chopped
• 1 cup (about 2-3 medium) green peppers, chopped
• 1 1/2 cups (about 2-3 large) onions, chopped
• 5 cups (about 2 lbs) cabbage, chopped
• 1/3 cup salt
• 3 cups vinegar
• 2 cups brown sugar, firmly packed
• 2 Tbsp whole mixed pickling spice

1. Combine vegetables. Mix with salt and let stand overnight.
2. Drain and press in a clean white cloth to remove all liquid possible.
3. Combine vinegar and sugar.
4. Place spices loosely in a clean cloth and tie with string. Add to vinegar mixture and bring to a boil. Add Vegetables, bring to a boil and simmer about 30 minutes or until there is just enough liquid to moisten vegetables.
5. Remove spice bag. Pack hot relish into clean, hot pint jars. Fill jars to 1/2" of the top, adjust lids.
6. Process in boiling water bath for 5 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals if necessary. Set jars upright on a wire rack to cool.

Yield: 4 pints

(koda al)