2 sticks cinnamon, broken up (2 to 3 Inches each before breaking)

2 teaspoons cloves, whole, slightly bruised

2 teaspoons allspice, whole, bruised

4 cups cider vinegar

4 cups tomatoes, coarsely chopped peeled and seeded (about 6 large)

2 cups granulated sugar

4 teaspoons mustard seeds

1/4 teaspoon cayenne pepper

4 cups cucumbers, chopped, unpeeled firm (do not use waxed cucumbers)

1 1/2 cups red bell peppers, chopped cored and seeded

1 1/2 cups green bell peppers, chopped cored and seeded

1 cup celery, chopped

1 cup onion, chopped

1 1/2 tablespoons turmeric

1/2 cup pickling salt (or other non-iodized salt)

8 cups water

1 Tie the cinnamon, cloves and allspice loosely in a square of cheesecloth.

2 Combine vinegar with the bag of spices in a non-aluminium pan. Bring the vinegar to boiling, adjust the heat and simmer it, uncovered, for 15 minutes.

3 Add the tomatoes, bring the mixture to a boil, then adjust the heat and simmer the mixture, partly covered, until it resembles a puree, about 30 minutes.

4 Add the sugar, mustard seed, and Cayenne pepper. Pour the mixture into a bowl, cool and cover it, and let stand overnight at room temperature.

5 Meanwhile, combine the cucumbers, red and green peppers, celery, and onion in a ceramic or stainless-steel bowl. Sprinkle the turmeric and salt over the vegetables, then add the 8 cups of water. Stir the mixture, cover it, and refrigerate overnight.

6 Wash 7 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

7 Drain the liquid from the salted vegetables and replace it with enough fresh cold water to cover them; let the vegetables soak for 1 hour, then drain them in a colander, pressing lightly.

8 Return the vinegar/tomato mixture to pot and bring it to a boil over medium-high heat.

9 Add the drained vegetables, then return the relish to a full boil, stirring frequently, and cook it, uncovered, over high heat, for 5 minutes. Remove the relish from the heat.

10 Remove the spice bag from the relish; squeeze out all possible liquid from the bag into the pot, then discard the bag.

11 Ladle the hot relish into 1 hot jar at a time, leaving 1/2-inch head space. Wipe rim with a clean damp cloth. Attach lid. Fill and close remaining jars. Process jars in a boiling water canner for 10 minutes. Yields 7 half-pints.


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