Rummage Relish

Name: Rummage Relish
Total time: 805
Yield: 8
Ingredients: 8 cups cored and chopped green tomatoes; 4 cups peeled, cored and chopped red tomatoes; 4 cups chopped cabbage; 3 cups chopped onion; 2 cups chopped cucumber; 1 cup chopped green bell pepper; 1 cup chopped red bell pepper; 0.5 cup salt; 4 cups brown sugar; 1 tablespoon celery seed; 1 tablespoon ground cinnamon; 1 tablespoon mustard seed; 1 teaspoon ground ginger; 2 cloves garlic, minced; 0.5 teaspoon ground cloves; 2 quarts vinegar

Recipe by TAZZIEBP from allrecipes.com

13 Hr. 25 Mins.

Ingredients

8 servings

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8 cups cored and chopped green tomatoes
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4 cups peeled, cored and chopped red tomatoes
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4 cups chopped cabbage
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3 cups chopped onion
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2 cups chopped cucumber
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1 cup chopped green bell pepper
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1 cup chopped red bell pepper
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0.5 cup salt

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4 cups brown sugar
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1 tablespoon celery seed
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1 tablespoon ground cinnamon
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1 tablespoon mustard seed
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1 teaspoon ground ginger
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2 cloves garlic, minced
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0.5 teaspoon ground cloves
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2 quarts vinegar

Instructions

In a large bowl, combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper. Mix with the salt and let stand for 12 to 14 hours in a cool place, if not the refrigerator. Drain and rinse thoroughly.
Prepare 8 pint jars with lids and rings by sterilizing and keeping hot. Set aside.
In a large pot, combine the brown sugar, celery seed, cinnamon, mustard seed, ginger, garlic, cloves and vinegar. Bring to a boil, stirring to dissolve sugar. Simmer for 10 minutes. Add vegetables, and simmer for another 30 minutes.
Bring vegetables to a boil from a simmer and ladle into hot jars, leaving 1/4 inch headspace. Secure lids and rings. Process in a boiling water canner for 15 minutes. Cool to room temperature and refrigerate any jars that fail to seal properly.