This is from pg. 49 of the Ball Blue Book.
1 quart chopped cabbage (about one small head)
3 cups cauliflowerets (about 1 medium head)
2 cups chopped green tomatoes (about 4 medium)
2 cups chopped onions (about 2 medium)
2 cups chopped sweet green peppers (about 4 sm)
1 cup chopped sweet red peppers (about 2 sm)
3 tablespoons salt
1 1/2 cups sugar
2 teaspoons celery seed
2 teaspoons dry mustard
1 teaspoon mustard seed
1 teaspoon tumeric
1/2 teaspoon ginger
2 1/2 cups vinegar
Combine vegetables; sprinkle with salt. Let
stand 4 to 6 hours in a cool place. Drain well.
Rinse and drain. Combine sugar, spices and
vinegar in a large saucepot. Simmer 10 minutes.
Bring to a boil. Pack hot relish into hot jars,
leaving 1/4 inch headspace. Adjust two-piece
caps. Process 10 minutes in a boiling water-
bath canner. Yield: about 4 pints
Have a good one ! I'm sure you'll make dad's