Title: Kennebunk Relish
Categories: Pickle Relish
Yield: 10 Servings
| 2 | lb | Green Tomatoes |
| 2 | lb | Red Tomatoes |
| 1 | | Head Cabbage |
| 2 | | Green Hot Peppers |
| 2 | | Sweet Red Peppers |
| 1 | qt | Onions |
| 1 | | Bunch Celery |
| 6 | tb | Salt |
| 1 | qt | Vinegar |
| 3 | c | Dark Brown Sugar |
| 1 | | Stick Cinnamon |
| 1 | ts | Cloves |
| 1 | ts | Dry Mustard |
Remove seeds from peppers. Chop finely the peppers, tomatoes, cabbage,
onions, and celery. Add salt and let stand over night. In the morning
drain off the juice and add vinegar and sugar. Tie cinnamon, cloves, and
mustard in piece of cheese cloth, add to other ingredients and simmer for a
good half hour and seal in jars.