Preserving: Cabbage Relish by Recipe Cottage

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	Cabbage Relish

		Cabbage Relish First day: In a meat grinder chop enough cabbage (or substitute those zucchini baseball bats) to make a quart and enough green tomatoes to make a quart. Soak the chopped cabbage (or squash) and tomatoes seperately overnight each in a 1 quart brine, 2 tbsp salt to each quart of water. Second day: Fasten your food grinder out of doors so that you will not asphyxiate yourself and chop one cup red or green hot peppers, sans most of the seeds, 1 cups sweet peppers sans seeds, and 2 cups onions. Drain off the brine from the cabbage (or its squash substitute) and the tomatoes, do not rinse. Mix, add the peppers and onions together with one cup sugar, a quart of vinegar, 5 tbsp custard seed, 1 tbsp celery seed, 1/2 tbsp turmeric. Mix and let stand for 2 hours. Simmer the mixture until clear and seal at once in hot, sterile jars. This makes about 5 pints. Note: I imagine whatever BWB canning procedures work for similar mixtures would be appropriate. Equal parts relish and oil create an instant salad dressing.