8 c. cored and chopped ripe tomatoes
1 c. chopped celery
1 c. chopped green pepper
2 tbsp. salt
2 1/4 c. vinegar
1/4 c. water
3/4 c. sugar
1/4 c. instant minced onion
1/4 tbsp. mustard seed
1 tsp. basil leaves, crushed
1 tsp. instant minced garlic
1/4 tsp. crushed red pepper

In medium bowl, combine tomatoes, celery, green pepper and salt. Cover and refrigerate 12 to 18 hours. Drain vegetable mixture in sieve, pressing out liquid with the back of spoon. In large sauce pot, combine vinegar, water, sugar, onion, mustard seed, basil, garlic and red pepper. Bring to a boil. Reduce heat and simmer covered for 10 minutes. Add vegetables. Bring to a boil. Immediately pack into hot canning jars. Spanish tomato relish can be refrigerated or frozen in tightly covered containers. Makes 2 pints.