Cabbage Relish

First day:
In a meat grinder chop enough cabbage (or substitute
those zucchini baseball bats) to make a quart and enough green
tomatoes to make a quart. Soak the chopped cabbage (or squash)
and tomatoes separately overnight each in a 1 quart brine, 2 tbsp
salt to each quart of water.

Second day:
Fasten your food grinder out of doors so that you will
not asphyxiate yourself and chop one cup red or green hot peppers,
sans most of the seeds, 1 cups sweet peppers sans seeds, and 2 cups
onions.

Drain off the brine from the cabbage (or its squash substitute)
and the tomatoes, do not rinse. Mix, add the peppers and onions
together with one cup sugar, a quart of vinegar, 5 tbsp custard
seed, 1 tbsp celery seed, 1/2 tbsp turmeric. Mix and let stand
for 2 hours.

Simmer the mixture until clear and seal at once in hot, sterile
jars.
This makes about 5 pints.

Note:
I imagine whatever BWB canning procedures work for similar
mixtures would be appropriate.
Equal parts relish and oil create an instant salad dressing.

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Preserves