*The basic method for this multi-purpose relish I learned
from
Mother. I often also substitute chopped green tomatoes
for half the cucumber. Makes terrific hot dog relish
when mixed with a little yellow mustard!
3 cups chopped green bell pepper
12 cups chopped cucumbers
3 cups chopped red bell peppers
1 cup chopped onion
7 cups chopped cabbage
3/4 cup pickling salt
6 cups cider vinegar
6 cups light brown sugar
6 tablespoons mixed pickling spice
2 teaspoons celery seed
2 teaspoons mustard seed
Place all vegetables into canning bowl and stir thoroughly with pickling salt; cover and chill overnight. Drain well. Cover again with ice water and allow to sit for 1 hour. Drain thoroughly. Tie the spice in a piece of cheesecloth and place with vegetables, vinegar, and sugar into large heavy canning kettle. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and allow to cook until product is reduced by half, about 30 minutes, stirring occasionally. Remove spice bag and ladle into hot pint jars, leaving 1/2-inch headroom. Remove any air bubbles with knife. Seal and process in boiling water bath for 10 minutes. Remove to cloth-covered surface in cool, draft-free area overnight. Tighten or remove rings, label, and store in dark, cool place.
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