Instructions: Place vegetables in large bowl. Sprinkle with pickling salt, stir well, refrigerate overnight.

Combine sugar, mustard seed, celery seed and tumeric in a large pot. Stir in vinegar and 1/2 cup water. Cook, stirring till mixture comes to boiling and sugar dissolves. Rinse vegetables in colander under running water, drain and add to pot. Cook and stir till mixture boils, remove from heat.

Ladle hot relish into hot, sterlized half-pint or pint canning jars leaving a 1/2-inch headspace. Wipe jar rims and adjust lids. Process in boiling water canner according to manufacturers directions for 5 minutes for half-pints, 10 minutes for pints.

This recipe yields 6 to 7 half-pints, 3 to 4 pints.

Yield: 6 to 7 half-pints

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