wilkes

This is a variation of the ChowChow receipe I posted earlier.

INDIA RELISH

4 lg. green peppers
4 lg. sweet red peppers
12 green tomatoes
6 (6 inch) cucumbers
2 lg. onions (vidalias are great for this)
6 tbsp. salt (plain salt, not iodized salt)
2 c. finely chopped cabbage
2 sm. hot peppers (I don't seed them, but do pierce them with a fork)
2 1/2 c. sugar
3 c. apple cider vinegar
3 tbsp. mustard seeds or 3 tbsp prepared yellow or Dijon mustard
1 tsp. turmeric
2 tsp. allspice
2 tsp. ginger (grated)
3 bay leaves, crushed

Remove seeds from sweet peppers. Put peppers, cabbage, tomatoes, cucumbers and onions through food chopper. Stir in salt and let stand overnight. Next morning, place in colander and force out as much brine as possible.
Combine all vegetables in saucepan. Add sugar, vinegar and spices. Mix well and heat to boiling. Boil 3 minutes. Pack in pint jars, seal, and process in hot water bath 5 minutes.

PEAR RELISH

made same as above, except use hard ripe pears instead of cabbage and grind or dice pears to about 1/4" cubes. Also, add a stick of cinnamon and a tsp of cloves or allspice to liquid while bringing to a boil. Remove or leave cloves as you desire.

Also, seed the hot peppers and dice them as you do the sweet peppers.