Green Tomato Pickle Relish

8 cups (2 quarts) cored, peeled, and coarsely chopped hard green tomatoes (2½ to 3 pounds)
1 medium-large red bell pepper, cored, seeded, and coarsely chopped
1 medium-large green bell pepper, cored, seeded, and coarsely chopped
1 large yellow onion, coarsely chopped
3 firm Kirby cucumbers, peeled, halved, seeded, and coarsely chopped
½ cup pickling salt
1 cup sugar
1½ cups white (distilled) vinegar
1½ cups cider vinegar
1 tablespoon mustard seeds
2 tablespoons pickling spice blend, tied in cheesecloth (spice bag)

With green tomato relish in the pantry, deviled eggs, potato salad, egg salad, and ham salad—southern favorites all—can be made in a hurry.

Place all the vegetables in a very large nonreactive bowl, sprinkle with the salt, and toss well. Cover and let stand overnight at room temperature. Next day, drain all in a large sieve and press out as much liquid as possible. Set aside.
Wash and rinse 4 one-pint preserving jars and their closures and submerge in a large kettle of boiling water.
Meanwhile, bring the sugar, white and cider vinegars, mustard seeds, and spice bag to a boil in a large nonreactive kettle. Adjust the heat so the mixture bubbles easily and cook uncovered for 10 minutes, stirring now and then. Mix in the drained vegetables and return to a boil. Remove the spice bag.
Lift the preserving jars from the boiling water one by one and ladle in enough hot relish to fill the jar to within ¼ inch of the top. Run a thin-blade spatula around the inside of the jar to release air bubbles; wipe the rim with a clean, damp cloth, then screw on the closure. Repeat until all the jars are filled.
Process the jars for 10 minutes in a boiling water bath (212° F.). Lift from the water bath; complete the seals, if needed, by tightening the lids, then cool to room temperature.
Date and label each jar, then store on a cool, dark shelf several weeks before opening.