This is an excellent relish for using up excess garden produce left at the end of the summer. Its good with meat and poultry and with a sharply flavored cheese, such as a mature cheddar. Makes nine 1/2 pint jars. Layer tomatoes, cabbage, bell peppers, celery, onions and cucumber with the salt in a large non-aluminum bowl. Let stand overnight to draw out the moisture. Drain the vegetables in a sieve, pressing them to remove as much liquid as possible. rinse in the sieve under cold running water, drain again, and pat dry on paper towels. Put the vegetables into a large, non-aluminum saucepan. Add the sugar and vinegar; stir to mix. Simmer the mixture for 1 hour or until the vegetables are tender and the sauce has thickened. Meanwhile, wash 9 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Spoon the relish into one hot jar at a time, leaving 1/2 inch head space. Wipe jar rim and threads with a clean, damp cloth. Attach lid. fill and close remaining jars. Process in a boiling water bath canner for 10 minutes. Source: Clearly Delicious by Elizabeth Lambert Ortiz Published in the Oregonian FoodDay; Typos by Dorothy Flatman 1995 From: Sharon Stevens Date: 06-21-96 Posted to MM-Recipes Digest V4 #125 by BobbieB1@aol.com on May 4, 1997