2 qts. peeled, cored, chopped green tomatoes
1 qt. peeled, cored, chopped ripe tomatoes
1 qt. coarsely chopped cabbage
3 c. chopped onion
2 c. chopped celery
1 c. peeled and chopped cucumber
1 c. chopped green pepper
1 c. chopped sweet red pepper
1/2 c. pickling salt
2 qts. vinegar (5% acidity)
4 c. firmly packed brown sugar
1 tbsp. celery seeds
1 tbsp. mustard seeds
1 tbsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
2 cloves garlic, minced

Combine first 8 ingredients in a large mixing bowl; add salt, mixing well. Cover and let stand in a cool place 12 to 18 hours. Drain well and set aside.

Combine remaining ingredients in a 10 quart Dutch oven; simmer over medium heat 10 minutes. Add the vegetables; simmer over medium heat 30 minutes, stirring occasionally. Bring the mixture to a boil.

Quickly spoon relish into hot sterilized jars, leaving 1/4 inch headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath 15 minutes. Yield: about 9 pints.