16 green med tomatoes
1 med head cabbage
6 med onions
6 green bell peppers
6 red bell peppers
1/4 c picling salt
6 C distilled white vinegar (5% acidity)
2 C granulated sugar
2 T prepared mustard
2 T mustard seed
1 T celery seed
1 T mixed pickling spices (tied in a cheesecloth bag)
2 t grated fresh ginger
1 1/2 t ground turmuric
Core and chop veggies, combine with salt in a nonaluminum bowl; let stand in fridge 12-24 hours. Drain, discarding liquid.
Wash 8 pint jars; keep hot until needed, prepare lids.
In a nonaluminum pot, combine drained veggies with rest of ingredients. Over med-high heat, bring to boil; reduce heat and simmer 20 min until veggies are soft and relish has thickened. Remove spice bag (squeeze to get all flavor out).
Ladle hot into jars, leaving 1/2-inch headroom. Process in boiling water for 15 minutes (20 minutes over 1000 feet).