Makes about 8 pints
2 cups chopped sweet red peppers
2 cups chopped green peppers
4 cups chopped cabbage
2 cups chopped sweet onions
2 hot peppers, chopped
5 cucumbers, chopped
4 cups chopped, cored green tomatoes
3 tablespoons pickling salt
4 tablespoons mustard seed
2 tablespoons celery seed
1 cup sugar
2 cups vinegar
Chop up vegetables into a medium dice. Sprinkle with pickling salt; cover and refrigerate overnight. Lightly rinse veggies and drain well.
Put the remaining ingredients in a large pot, and bring to a boil. Add the vegetable mixture and cook for about 10 minutes. Pack into sterilized canning jars, leaving about 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and seal at once according to canning manufacturer's directions. If you don't have any canning materials handy, you can store relish in an airtight glass container in the refrigerator for up to a month.
Copyright 2023 NPR. To see more, visit https://www.npr.org. 9(MDM3NjYwMjA5MDE1MjA1MzQ1NDk1N2ZmZQ004))