1/2 peck green tomatoes
1/2 peck red tomatoes
3 c. chopped green peppers
3 c. chopped red peppers
2 c. chopped onions
2 c. chopped celery
2 to 3 c. salt
6 c. sugar
8 c. vinegar
1 tbsp. mustard seed
1 tbsp. celery seed
2 tsp. powdered cinnamon
1 tsp. powdered cloves

Wash green tomatoes. Cut out stems. Wash and peel red tomatoes. Chop the tomatoes, peppers which have had the seeds discarded, onions and celery. Sprinkle with the salt and let stand overnight. In the morning, drain well and add rest of ingredients and boil gently for 40 minutes. Stir frequently. Pour into sterilized jars and seal. The original recipe, a family tradition, was not processed any further.

Newer guidelines call for processing 1/2 pints in a boiling water bath canner for 10 minutes and pints for 15 minutes. If you wish to follow these recommendations, cut the cooking time to 25-30 minutes rather than the 40 minutes we've always used to avoid overcooking.

This relish, a favorite at the end of the gardening season when both types of tomatoes are readily available in the garden, can be served with a cooked main meal or used on hot or cold sandwiches.