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1
In a large enamel or stainless steel bowl, mix the cucumbers, onion, peppers, celery, salt, turmeric and water.
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2
Let stand for 12 hours or overnight, then drain in a strainer, lightly pressing out any excess liquid. Set aside.
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3
Tie up cinnamon, cloves and allspice in a piece of cheesecloth.
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4
In a large, heavy, enamel or stainless steel saucepan, bring the spices and vinegar to a boil over moderate heat.
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5
Reduce the heat to low and simmer, uncovered for 15 minutes.
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6
Add the tomatoes, increase the heat and bring the mixture to a boil, then reduce the heat to low and simmer, partially covered until the tomatoes resemble a puree- about 30 minutes.
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7
Add the sugar and mustard seeds, cover and let stand overnight at room temperature.
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8
Add the drained vegetables to the tomato mixture and bring to a boil over moderately high heat.
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9
Then reduce the heat to low and simmer, uncovered until most of the liquid has evaporated- 25 to 30 minutes.
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10
Remove the spice bag.
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11
Ladle into 4 hot, sterilized 1/2 pint preserving jars leaving 1/2 inch of head space.
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12
Wipe the jar rims clean, seal and process in a boiling water bath for 10 minutes.
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13
Label, then let the relish mellow in a cool dry place for at least 3 weeks before using.
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14
Refrigerate after opening.
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15
Please Note: Takes 2 days prep time (approx) and 1 hour and 25 minutes cooking time to make.
