Title: Relish
Categories: Pickle Condiment Preserve
Yield: 1 Batch

VEGETABLES
2	qt	Green tomatoes; chopped
2	qt	Red tomatoes; chopped
1	qt	Onion; chopped
1	qt	Red bell pepper; chopped
1	sm	Cabbage
1	qt	Green bell pepper; chopped
1/2	c	Salt
BRINE
2	lb	Sugar
1	qt	Cider vinegar
2	tb	Mustard seed
1/2	ts	Ground cloves
1	ts	Cinnamon
1/2	ts	Allspice

Mix vegetables with 1/2 cup salt and let stand overnight.

Drain, then mix with brine ingredients. Bring to a boil, then turn heat down and cook very slowly until tender, about 1 to 1 1/2 hours. Pack into sterilized jars and seal.

Mrs. John Cichoski, Holy Rosary Parish cookbook, 1972 MMed by Dave Sacerdote

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