Summer time was never a time of ease and leisure. The produce was ripening in the garden and that meant more canning to do. Relishes were always a welcome addition to the table during the winter. My parents never bought comercially prepared pickles, peppers, relishes. We alway made our own. The Green Tomato Relish would rid the garden of all the tomatoes that never wanted to ripen. It is a wonderful, tasty, spicy relish that will accent any meal. Great with sandwiches.

Regards, June Meyer.

• 10 lbs. of green tomatoes
• 1 head of cauliflower or more
• 5 lbs. of peeled yellow or white onions
• 5 green bell peppers
• 5 red peppers
• 1 cup of pickling salt (no iodine)

Brine

• 7 cups of vinegar. White is best
• 1 whole box of mixed pickling spices
• 1 box of whole mustard seed
• 5 cups of sugar

Slice thinly only the tomatoes, onions and cauliflower.
Place the cut up vegetables in a large plastic bin.
Sprinkle 1 cup of salt over vegetables and let it sit over night.
Drain well and rinse off salt with water.
Remove the seeds from the red and green peppers and cut up into small pieces.
Add the rinsed off vegetables and place in large kettle or pot along with the vinegar, mustard seeds. Place the mixed pickling spices in a bag or cloth to keep them together so they can be fished out later. Mustard seeds remain in the relish.
Cook until vegetable are soft, not mushy!
Remove mixed spice bag and add 5 cups of sugar.
Cook ten more minutes until sugar is melted.
Bottle in sterilized canning jars.

Makes a lot!