Title: Curried vegetable relish
 Categories: Canning, Relishes
      Yield: 11 Half-pints
 
     12    Lg cukes, peeled
      6    Lg onions, peeled
      1    Lg sweet red pepper
      1    Lg sweet green pepper
    1/4 c  Plus 1 ts. coarse salt
     12    Lg ripe tomatoes, peeled
  1 1/2 c  Cider vinegar
    1/3 c  Brown sugar
      2 ts Celery seed
    1/4 c  Curry powder
 
       Grind separately the cukes, onions and pepppers, using medium
  blade. Measure out 11 cups of cukes, 7 1/2 c onions, and 1 1/4 c.
  mixed peppers. Combine vegetables and add 1/4 cup salt.  Let stand 1
  hour. Drain.
  
       Cut up tomatoes and stew until soft.  Add vegetables, vinegar,
  sugar, spices and remaining salt.  Cook uncovered 25 minutes, or
  until sauce thickens.
  
       Ladle into hot sterilized jars.  Seal at once.  Let stand six
  weeks before using.