1 quart chopped cabbage (about 1 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 small)
1 cup chopped red peppers (about 2 small)
3 Tablespoons salt
1 1/2 cups sugar
2 teaspoons celery seed
2 teaspoons dry mustard
1 teaspoon mustard seed
1 teaspoon turmeric
1/2 teaspoon ginger
2 1/2 cups vinegar
Combine vegetables; sprinkle with salt.
Let stand 4 to 6 hours.
Rinse and drain.
Combine sugar, spices and vinegar in a large saucepot.
Simmer 10 minutes.
Add vegetables; simmer 10 minutes.
Bring to a boil.
Pack hot relish into hot jars, leaving 1/4-inch headspace.
Remove air bubbles.
Adjust two-piece caps.
Process 10 minutes in a boiling-water canner.