1 qt. green tomatoes, chopped
1 c. sweet red pepper, chopped
1 c. green pepper, chopped
1 1/2 c. onion, chopped
5 c. cabbage, chopped (about 2 lbs.)
1/3 c. salt
3 c. vinegar
2 c. brown sugar, packed
2 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, bring to a boil, and boil gently about 30 minutes or until mixture is reduced one-half in volume. Remove spice bag. Pack hot relish into clean, hot pint jars. Fill jars to 1/2 inch from top. Adjust lids.

Process in boiling water for 5 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals if necessary. Set jars upright on a wire rack or folded towel to cool. Place them several inches apart. Yield: 3 pints.