Instructions: Tie the cinnamon, cloves and allspice loosely in a square of cheesecloth.

Combine vinegar with the bag of spices in a pan (see note). Bring the vinegar to boiling, adjust the heat and simmer the mixture uncovered for 15 minutes. Add the tomatoes, bring the mixture to a boil, then adjust the heat and simmer the mixture, partly covered, stirring and smooshing the tomatoes occasionally, until it resembles a puree, about 30 minutes. Add the sugar, mustard seeds and cayenne. Pour the mixture into a bowl, cover, and let stand overnight at room temperature. Combine the cucumbers, red and green peppers, celery and onion in a ceramic or stainless-steel bowl. Sprinkle the turmeric and salt over the vegetables, then add the 2 quarts water. Stir the mixture, cover it, and refrigerate overnight along with the tomato mixture. Drain the liquid from the salted vegetables and replace it with enough fresh cold water to cover them; let the vegetables soak for 1 hour, then drain them in a colander, pressing lightly. Return the vinegar/tomato mixture to pot and bring it to a boil over medium-high heat. Add the drained vegetables, then return the relish to a full boil, stirring frequently, and cook it, uncovered, over high heat, for 5 minutes. Remove the relish from the heat. Remove the spice bag from the relish; squeeze all liquid from the bag into the pot, then discard the bag.

Meanwhile, wash 7 half-pint (or combination of pint and half-pint) jars. Keep hot until needed. Prepare lids as manufacturer directs.

Ladle the hot relish into 1 hot jar at a time, leaving 1/2 inch head space.

Wipe rim with a clean damp cloth. Attach lid. Fill and close remaining jars.

Process half pints and pints in a boiling-water canner 10 minutes (15 minutes 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

Note: To peel tomatoes,
plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off easily.

Note: Do not use aluminum
or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.