End Of The Garden Relish
Janet Beck, Creighton, NE

12 large green peppers
12 sweet red peppers
12 large onions
1 small head cauliflower
1 stalk celery
3 cups sugar
3 tablespoons salt
2 Tablespoons Mustard Seed
1 quart apple cider vinegar

Substitute cucumbers or other types of peppers as desired.  Cut and remove seeds from peppers.  Remove ends and outside layers from onions and the ends from the celery.  Remove stem and any leaves from cauliflower.  Chop the vegetables to a fine dice and combine them in a large stock pot.  Add the sugar, salt and mustard seed and apple cider vinegar (white vinegar may also be used).  Cook over high heat for about 15 minutes.  While still boiling, ladle into hot sterilized canning jars and cap.