Green Tomato Relish

1 quart of chopped green tomatoes

1 large sweet white onion, chopped

1 large green bell pepper, chopped

2 tablespoons of canning salt

1 cup of sugar

1 tablespoon of prepared mustard

1 teaspoon of celery salt

4 whole cloves

1 cup of vinegar (5% acidity)

Combine the tomatoes, the onion, and the bell pepper in a large bowl, sprinkle it with salt, mix, and allow it to stand for one hour.

Drain the vegetables.

Combine the drained vegetables, the sugar, the mustard, and the celery salt in a large pot.

Tie the cloves in a piece of cheesecloth and add them to the mixture.

Stir in the vinegar, bring it all to the boil, lower the heat, and simmer for 20 minutes.

Take out and discard the bag of cloves.

Pack the hot relish into hot half pint jars leaving 1/4-inch headspace.

Place canning lids on jars.

Process the jars in a hot water bath for 10 minutes.

Remove the jars from the bath and allow them to cool.

This recipe should make about 5 half pints.