|Green tomatoes||6 Medium, cored and chopped to make 4 cups|
|Cabbage||8 Ounce, cored and chopped to make 3 cups|
|Green sweet peppers||3 Medium, seeded and chopped to make 2 1/4 cups|
|Red sweet peppers||2 Medium, seeded and chopped to make 1 1/2 cups|
|Onion||1 Large, chopped to make 1 cup|
|Pickling salt||2 Tablespoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Mustard seed||2 Teaspoon|
|Celery seed||1 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Cider vinegar||1 1⁄4 Cup (20 tbs)|
|Water||1⁄2 Cup (8 tbs)|
1. Use a food processor to finely chop green tomatoes, cabbage, sweet peppers, and onion a portion at a time, using several on/off turns. (Or, finely chop by hand.) Place vegetables in a large bowl. Sprinkle with the pickling salt; stir well. Cover and chill overnight. Rinse well in colander under running water; drain.
2. In a large pot stir together sugar, mustard seed, celery seed, and turmeric. Stir in vinegar and water. Bring to boiling, stirring to dissolve sugar. Stir in vegetables. Return mixture to boiling, stirring frequently. Remove from heat. Ladle hot relish into hot, sterilized half-pint or pint canning jars, leaving a 1/2-inch head-space. Wipe jar rims and adjust lids. Process in boiling water canner for 5 minutes for half-pints or 10 minutes for pints (start timing when water begins to boil).