Peel, core and chop:

1 qt. ripe tomatoes
1 qt. cabbage, coarsely chopped
1 c. green peppers
3 c. onions
2 c. celery
1 c. cucumbers
1 c. sweet red peppers

Combine these in a large mixing bowl and add:

2 qts. vinegar, 5% acidity

Mix well. Cover and let stand 12 to 18 hours. Drain well and set aside.

Combine:

4 cups firmly packed brown sugar
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cloves garlic, minced

Combine remaining ingredients in a 10 quart Dutch oven, simmer over medium heat for 10 minutes.

Add the vegetables, simmer over medium heat 30 minutes, stirring occasionally. Bring mixture to a boil. Quickly spoon relish into hot sterilized jars, leaving 1/4" headspace. Cover at once with metal lids and screw band tightly. Process in boiling water bath 15 minutes.

Makes 9 pints.