2 sticks (2 to 3 inches each) cinnamon, broken up
2 tsp. whole cloves, slightly bruised
2 tsp. whole allspice, bruised
1 quart cider vinegar
4 cups coarsely chopped peeled and seeded tomatoes (about 6 large)
2 cups white granulated sugar
4 tsp. mustard seed
1/4 tsp. ground hot red (Cayenne) pepper
4 cups chopped unpeeled firm cucumbers (do not use waxed cucumbers)
1 1/2 cups chopped cored and seeded sweet red peppers
1 1/2 cups chopped cored and seeded sweet green peppers
1 cup chopped celery
1 cup chopped onions
1 1/2 tbsp. turmeric
1/2 cup pickling or other non-iodized salt
2 quarts water (8 cups)

Tie the cinnamon, cloves and allspice loosely in a square of cheesecloth. Combine vinegar with the bag of spices in a non-aluminum pan. Bring the vinegar to boiling, adjust the heat and simmer it, uncovered, for 15 minutes.

Add the tomatoes, bring the mixture to a boil, then adjust the heat and simmer the mixture, partly covered, until it resembles a puree, about 30 minutes. Add the sugar, mustard seed, and ground hot red pepper. Pour the mixture into a bowl, cool and cover it, and let stand overnight at room temperature.

Meanwhile, combine the cucumbers, red and green peppers, celery, and onion in a ceramic or stainless-steel bowl. Sprinkle the turmeric and salt over the vegetables, then add the 2 quarts of water. Stir the mixture, cover it, and refrigerate overnight.

Wash 7 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Drain the liquid from the salted vegetables and replace it with enough fresh cold water to cover them; let the vegetables soak for 1 hour, then drain them in a colander, pressing lightly. Return the vinegar/tomato mixture to pot and bring it to a boil over medium-high heat.

Add the drained vegetables, then return the relish to a full boil, stirring frequently, and cook it, uncovered, over high heat, for 5 minutes. Remove the relish from the heat. Remove the spice bag from the relish; squeeze out all possible liquid from the bag into the pot, then discard the bag. Ladle the hot relish into 1 hot jar at a time, leaving 1/2-inch head space. Wipe rim with a clean damp cloth. Attach lid. Fill and close remaining jars. Process jars in a boiling water canner for 10 minutes.

Makes 7 (1/2 pint) jars.

Submitted by: Rusty Barton