|Cabbage||1 Medium, chopped|
|Cucumbers||4 Cup (64 tbs), chopped|
|Green peppers||6 , chopped|
|Chopped green tomatoes||4 Cup (64 tbs)|
|Pickling salt||1⁄4 Cup (4 tbs) (Curing and salt is washed away)|
|Dry mustard||2 Teaspoon|
|Cider vinegar||6 Cup (96 tbs)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Mustard seed||1 Tablespoon|
|Celery seed||1 Tablespoon|
|Mixed spices||1 Tablespoon|
Combine vegetables and mix with salt.
Cover and let stand overnight.
Mix mustard with 1 tablespoon of vinegar into a smooth paste.
Add to remaining vinegar in a large, heavy kettle along with remaining ingredients, except cabbage mixture.
Simmer for 20 minutes; add cabbage mixture.
Simmer 10 minutes more.
Simmer remainder while packing relish into hot, sterilized jars.
Fill within 1/8 inch of the top, being certain liquid covers pickles.
Wipe jar lid clean and seal with sterilized ring and lid.
Repeat until all relish is used.