RUMMAGE RELISH

RUMMAGE RELISH image

Number Of Ingredients 16

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8 cups green tomatoes, cored and chopped
4 cups red tomatoes, cored and chopped
4 cups cabbage, chopped
3 cups onions, chopped
2 cups cucumber, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/2 cup salt
4 cups brown sugar
1 teaspoon celery seed
1 tablespoon ground cinnamon
1 tablespoon mustard seed
1 teaspoon ground ginger
2 cloves garlic, minced
1/2 teaspoon ground cloves
2 quarts vinegar

Steps:

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.