6 c. chopped green tomatoes
1 1/2 c. chopped sweet red peppers
1 1/2 c. chopped green peppers
7 1/2 c. chopped cabbage
2 1/4 c. chopped onions
1/2 c. canning salt
4 1/2 c. vinegar
3 c. brown sugar, packed
3 tbsp. whole mixed pickling spice

Combine vegetables. Mix with salt, let stand overnight. Drain and press in a clean, thin, white cloth to remove all liquid possible.

Combine vinegar and sugar. Place spices loosely in a clean cloth; tie with a string. Add to vinegar mixture. Bring to a boil. Add vegetables, return to a boil, and boil gently about 30 minutes, or until mixture is reduced one-half in volume. Remove spice bag. Sterilize canning jars.

Pack hot relish into hot pint jars. Fill jars to 1/2 inch from top. Remove air bubbles. Wipe jar rims. Adjust lids. Process 5 minutes in a boiling water bath. 3 pint jars.