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• 18 firm ripe tomatoes
• 1 stalk celery
• 4 medium onions
• 2 green bell peppers
• 2 sweet red bell peppers
• 1/3 cup salt
• 2-1/4 cups sugar
• 1/2 teaspoon ground cloves
• 2 teaspoons cinnamon
• 1/2 teaspoon ground black pepper
• 2 tablespoons mustard seed, tied in a cheesecloth bag
• 1-1/2 cup apple cider vinegar

Peel the tomatoes (see Note, below). Then chop them into small pieces. Finely chop the celery, onions, and peppers. Mix together the vegetables and salt. Place in the refrigerator overnight. Drain thoroughly in the morning.

Combine the sugar, spices and vinegar, making sure sugar is dissolved, in a large stockpot. Bring to a boil and simmer 3 minutes. Add the vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally.

Remove the cheesecloth bag holding the mustard seeds. Spoon relish into hot sterilized jars and seal. Process for 10 minutes in boiling water.

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Note: Tomato skins will slip off easily if tomatoes are blanched first. Lower them into boiling water (use a wire basket or collander) for 30 seconds to 1 minute, until skins begin to crack. Then remove them and plunge immediately into cold water.

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