JUST KIDDING!!!!!! I did NOT use her "Deluxe Chopper"!!! ;)
Anyway...once all those veggies are chopped up tiny, add 1/4 cup canning salt and let stand 3 hours or overnight. Drain well. Add:
6 cups sugar
1T dry mustard
1 qt. vinegar
Cook all this for 1/2 hour on high.
It looks like this makes about 9 pints, plus a little extra that went straight into the fridge.
Obviously I have more to do today than I care to think about and I am procrastinating, because here I am...blogging about relish!!!