GREEN TOMATO RELISH

Note: Cheryl's mom learned this recipe in the Home Economics program at Fairmont State College in the late '60s. It's the "secret" ingredient in our creamy potato salad.

• 3 quarts green tomatoes, cored
• 3 red or green bell peppers, seeded
• 2 hot peppers (optional), seeded
• 1 quart onions
• 6 cups white sugar
• 2 tablespoons turmeric
• 3 tablespoons mustard seed
• 3 tablespoons celery seed
• 1 quart cider vinegar

Grind tomatoes, peppers and onions. Place in a large bowl. Pour boiling water over mixture. Let sit 5 minutes. Drain well, then squeeze excess water out in cheesecloth.
Place mixture in heavy stockpot. Add remaining ingredients. Bring to a boil, reduce heat and simmer 20 minutes.
Pack in hot pint jars, seal. Process in boiling water bath 10 minutes.
Makes 6-7 pints.
Store in a dark, cool place.