Ingredients

• 2 quarts peeled cored chopped green tomatoes
• 1 quart peeled cored chopped ripe tomatoes
• 1 quart coarsely chopped cabbage
• 3 cups chopped onions
• 2 cups chopped celery
• 1 cup peeled and chopped cucumbers
• 1 cup chopped green bell peppers
• 1 cup chopped red bell peppers
• 1/2 cup pickling salt
• 2 quarts vinegar
• 4 cups firmly packed brown sugar
• 1 tablespoon celery seeds
• 1 tablespoon whole mustard seeds
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 3 cloves garlic, 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.