1 qt. green tomatoes (about 16 med.) chopped
1 c. sweet red peppers (2 to 3 med.) chopped
1 c. green peppers (2 to 3 medium) chopped
1 1/2 c. onions (2 to 3 large) chopped
5 c. (1 1/4 quarts) cabbage, (about 2 lbs.) chopped
1/3 c. salt
3 c. vinegar
2 c. firmly packed brown sugar
2 tsp. 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 simmer about 30 minutes, or until there is just enough liquid to moisten vegetables. Remove spice bag. Pack hot relish into clean, hot pint jars. Fill jars to 1/2 inch of 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. Set jars upright on a wire rack to cool.