Name: Rummage Relish
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Cored and chopped green tomatoes - 8 cups; Peeled, cored and chopped red tomatoes - 4 cups; Chopped cabbage - 4 cups; Chopped onion - 3 cups; Chopped cucumber - 2 cups; Chopped green bell pepper - 1 cup; Chopped red bell pepper - 1 cup; Salt - ½ cup; Brown sugar - 4 cups; Celery seed - 1 tablespoon; Ground cinnamon - 1 tablespoon; Mustard seed - 1 tablespoon; Ground ginger - 1 teaspoon; Garlic, minced - 2 cloves; Ground cloves - ½ teaspoon; Vinegar - 2 quarts

Ingredients for - Rummage Relish

1. Cored and chopped green tomatoes 8 cups

2. Peeled, cored and chopped red tomatoes 4 cups

3. Chopped cabbage 4 cups

4. Chopped onion 3 cups

5. Chopped cucumber 2 cups

6. Chopped green bell pepper 1 cup

7. Chopped red bell pepper 1 cup

8. Salt ½ cup

9. Brown sugar 4 cups

10. Celery seed 1 tablespoon

11. Ground cinnamon 1 tablespoon

12. Mustard seed 1 tablespoon

13. Ground ginger 1 teaspoon

14. Garlic, minced 2 cloves

15. Ground cloves ½ teaspoon

16. Vinegar 2 quarts

How to cook deliciously - Rummage Relish

1 . Stage

In a large bowl, combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper. Mix with the salt and let stand for 12 to 14 hours in a cool place, if not the refrigerator. Drain and rinse thoroughly.

2 . Stage

Prepare 8 pint jars with lids and rings by sterilizing and keeping hot. Set aside.

3 . Stage

In a large pot, combine the brown sugar, celery seed, cinnamon, mustard seed, ginger, garlic, cloves and vinegar. Bring to a boil, stirring to dissolve sugar. Simmer for 10 minutes. Add vegetables, and simmer for another 30 minutes.

4 . Stage

Bring vegetables to a boil from a simmer and ladle into hot jars, leaving 1/4 inch headspace. Secure lids and rings. Process in a boiling water canner for 15 minutes. Cool to room temperature and refrigerate any jars that fail to seal properly.