4 c. ground onions
4 c. ground cabbage (1 head)
10 green tomatoes, ground (4 c.)
2 c. green peppers, ground
1 c. red peppers, ground
1/2 c. salt

Grind vegetables coarsely. Sprinkle with the 1/2 cup salt. Let stand overnight in refrigerator. Rinse and drain in the morning.

Combine: 1 tbsp. celery seed 4 c. cider vinegar 2 tbsp. mustard seed 1 1/2 tsp. tumeric 2 c. water

Pour over drained vegetables. Heat to boiling. Simmer 3 minutes. Seal in hot jars. May be processed 10 minutes. Yield 8 pints. This relish is what I make for the Country Store. So good on beef!