Tomato relish

Yield: 2 servings

Measure Ingredient
18 eaches Firm Ripe Tomatoes
1 each Stalk Celery
4 eaches Med. Onions
2 eaches Sweet Green Peppers
2 eaches Sweet Red Peppers
⅓ cup Salt
2¼ cup Granulated Sugar
½ teaspoon Ground Cloves
2 teaspoons Cinnamon
½ teaspoon Black Pepper
2 tablespoons Mustard Seed, Tied In Bag
1½ cup Apple Cider Vinegar

Peel tomatoes, then chop into small pieces. Chop celery, onions, and peppers into fine pieces. Mix together the vegetables and salt.

Place in refrigerator overnight. Drain thoroughly in the morning.

Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes. Add vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally. Remove cheesecloth bag holding mustard seeds. Spoon into hot sterilized jars and seal.

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