Rochester Relish

• 1/2 peck ripe tomatoes
• 12 sweet peppers, 1/2 green & 1/2 red
• 6 cups brown sugar
• 1 tsp. mustard seed
• 1 tbsp. broken cinnamon sticks
• 1 tbsp. allspice
• 1/2 peck green tomatoes
• 12 small onions
• 2 or 3 stalks celery
• 2 quarts vinegar
• 1 tbsp cloves
• 1/4 tsp. mace
• 1 cup salt

Chop or grind tomatoes, peppers, onions and celery. Add salt and let stand overnight. Drain, heat vinegar to boiling. Add sugar, mustard & spices. (Do not put spices in a bag). Add chopped vegetables to boiling vinegar. Stir until well blended. Simmer briskly 1/2 hour. Seal in jars.