End of season relish

1. This is an excellent relish for using up excess garden produce left at the end of the summer.
2. It"s good with meat and poultry and with a sharply flavored cheese, such as a mature cheddar.
3. Makes nine ½ pint jars.
4. Layer tomatoes, cabbage, bell peppers, celery, onions and cucumber with the salt in a large non-aluminum bowl.
5. Let stand overnight to draw out the moisture.
6. Drain the vegetables in a sieve, pressing them to remove as much liquid as possible.
7. Rinse in the sieve under cold running water, drain again, and pat dry on paper towels.
8. Put the vegetables into a large, non-aluminum saucepan.
9. Add the sugar and vinegar; stir to mix. Simmeri the mixture for 1 hour or until the vegetables are tender and the sauce has thickened.
10. Meanwhile, wash 9 half pint jars.
11. Keep hot until needed.
12. Prepare lids as manufacturer directs.
13. Spoon the relish into one hot jar at a time, leaving ½ inch head space.
14. Wipe jar rim and threads with a clean, damp cloth.
15. Attach lid. Fill and close remaining jars.
16. Process in a boiling water bath canner for 10 minutes.