Recipe - End Of Season Relish

2 md Green tomatoes; coarse chop
1 md Ripe tomato; coarse chop
One half small Green cabbage, coarse chop
2 Red bell peppers; chopped
2 Green bell peppers; chopped
2 Celery ribs; chopped
2 Onions; chopped
One half Peeled cucumber; chopped
5 tablespoon Pickling salt
1 cup Packed light brown sugar
2 Three fourths cup Cider or white vinegar

This is an excellent relish for using up excess garden produce left at the
end of the summer. It's good with meat and poultry and with a sharply
flavored cheese, such as a mature cheddar. Makes nine One half pint jars.

Layer tomatoes, cabbage, bell peppers, celery, onions and cucumber with the
salt in a large nonaluminum bowl. Let stand overnight to draw out the
moisture.

Drain the vegetables in a sieve, pressing them to remove as much liquid as
possible. rinse in the sieve under cold running water, drain again, and pat
dry on paper towels. Put the vegetables into a large, nonaluminum
saucepan. Add the sugar and vinegar; stir to mix. Simmer the mixture for 1
hour or until the vegetables are tender and the sauce has thickened.

Meanwhile, wash 9 half pint jars. Keep hot until needed. Prepare lids as
manufacturer directs.

Spoon the relish into one hot jar at a time, leaving One half inch head space.
Wipe jar rim and threads with a clean, damp cloth. Attach lid. fill and
close remaining jars.

Process in a boiling water bath canner for 10 minutes.

Source: Clearly Delicious by Elizabeth Lambert Ortiz Published in the
Oregonian FoodDay; Typos by Dorothy Flatman 1995 From: Sharon Stevens Date:
062196

Posted to MMRecipes Digest V4 #125 by BobbieB1@aol.com on May 4, 1997