INGREDIENTS

INSTRUCTIONS

This is an excellent relish for using up excess garden produce left at the
end of the summer. It's good with meat and poultry and with a sharply
flavored cheese, such as a mature cheddar. Makes nine 1/2 pint jars.
Layer tomatoes, cabbage, bell peppers, celery, onions and cucumber with the
salt in a large non-aluminum bowl. Let stand overnight to draw out the
moisture.
Drain the vegetables in a sieve, pressing them to remove as much liquid as
possible. rinse in the sieve under cold running water, drain again, and pat
dry on paper towels. Put the vegetables into a large, non-aluminum
saucepan. Add the sugar and vinegar; stir to mix. Simmer the mixture for 1
hour or until the vegetables are tender and the sauce has thickened.
Meanwhile, wash 9 half pint jars. Keep hot until needed. Prepare lids as
manufacturer directs.
Spoon the relish into one hot jar at a time, leaving 1/2 inch head space.
Wipe jar rim and threads with a clean, damp cloth. Attach lid. fill and
close remaining jars.
Process in a boiling water bath canner for 10 minutes.
Source: Clearly Delicious by Elizabeth Lambert Ortiz Published in the
Oregonian FoodDay; Typos by Dorothy Flatman 1995 From: Sharon Stevens Date:
06-21-96
Posted to MM-Recipes Digest V4 #125 by BobbieB1@aol.com on May 4, 1997

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