Grandma Crouse’s End of the Garden Relish

Cover first 4 ingredients with 1/2 cup pickling and canning salt and 1 quart water. Leave for one hour and drain well.

In a large stock pot, cook 6 cups sugar, 3 cups vinegar and 3 tablespoons mustard seed until sugar is dissolved. Add the pepper, onion tomato mixture and cook for 30 minutes.

Add celery, carrots and beans and bring to a boil. Once it is boiling, add the cauliflower (it will fall apart if you put it in too soon) and boil for one minute.

Put into 6 prepared wide mouth pint jars and seal. I use a big funnel to do this in order to avoid too many spills.

This recipe can be doubled and put into 9 quart size jars.