16 medium green tomatoes
1 medium head of cabbage
6 red sweet peppers
4 green sweet peppers
5 medium onions, peeled
2 cups sweet-corn kernels
1/4 cup pickling salt
6 cups distilled white vinegar, 5-percent acidity
2 cups sugar
2 tablespoons prepared mustard
2 tablespoons mustard seeds
1 tablespoon celery seeds
1 tablespoon mixed pickling spices (tied in a cheesecloth bag)
2 teaspoons peeled and grated, fresh ginger
1 1/2 teaspoons turmeric

Core and chop all of the vegetables. Combine vegetables with the salt and let stand in refrigerator for 12 to 24 hours. Drain, discarding liquid.

Wash 8 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

In a non-aluminum pot, combine drained vegetables with the vinegar, sugar, mustard, mustard seeds, celery seeds, bag of pickling spices, ginger and turmeric. Over medium-high heat, bring mixture to a boil, reduce heat and simmer until vegetables are softened and relish has thickened, for about 20 minutes. Remove cheesecloth spice bag (be sure to squeeze it thoroughly to add a final dose of spice to relish).

Ladle hot chow-chow into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 15 minutes (for 20 minutes at 1,001 to 6,000 feet; for 25 minutes above 6,000 feet). Makes 6 to 8 pints.

— Recipe adapted from "Pickles & Relishes," by Andrea Chesman.

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