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End Of Season Relish

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      Title: END OF SEASON RELISH
 Categories: Can/preserv, Pickle/reli, Vegetables
      Yield: 9 Servings
 
      2 md Green tomatoes; coarse chop
      1 md Ripe tomato; coarse chop
    1/2 sm Green cabbage, coarse chop
      2 ea Red bell peppers; chopped
      2 ea Green bell peppers; chopped
      2 ea Celery ribs; chopped
      2 ea Onions; chopped
    1/2 ea Peeled cucumber; chopped
      5 tb Pickling salt
      1 c  Packed light brown sugar
  2 3/4 c  Cider or white vinegar
 
  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
 
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