This is an excellent relish for using up excess garden produce left at the end of the summer. It's good with meat and poultry and with a sharply flavored cheese, such as a mature cheddar. Makes nine 1/2 pint jars.

Layer tomatoes, cabbage, bell peppers, celery, onions and cucumber with the salt in a large non-aluminum bowl. Let stand overnight to draw out the moisture.

Drain the vegetables in a sieve, pressing them to remove as much liquid as possible. Rinse in the sieve under cold running water, drain again, and pat dry on paper towels. Put the vegetables into a large, non-aluminum saucepan. Add the sugar and vinegar; stir to mix. Simmer the mixture for 1 hour or until the vegetables are tender and the sauce has thickened.

Meanwhile, wash 9 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Spoon the relish into one hot jar at a time, leaving 1/2 inch head space. Wipe jar rim and threads with a clean, damp cloth. Attach lid. Fill and close remaining jars.

Process in a boiling water bath canner for 10 minutes.

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