This relish is enjoyed by all of my family and a host of friends. Included with jars of jelly, jam, salsa, pickles, etc. in a basket it makes a great gift for Christmas or anytime. I use 1/2 pint jars.

1/2	C	All-purpose flour
2	lbs	Light brown sugar
2	tsp	Tumeric
2	tsp	Black pepper
2	tbsp	Mustard seeds
42	oz	Cider vinegar
1	C plus 2 tbsp	Yellow mustard
2	lbs	Green cabbage, finely chopped
8	lb	Sweet onions, chopped
1		Red pepper, chopped
3		Green peppers, chopped

• Mix together flour, sugar, tumeric, black pepper and mustard seeds. Stir in vinegar slowly to prevent lumps. Add mustard. Place into a pot which will be large enough to hold all ingredients. Bring to a simmer over medium heat and cook, stirring, until mixture begins to thicken. Add cabbage. Cook until it just begins to soften. Add onions and peppers and continue to cook until they also just begin to soften. Stir frequently to prevent scorching.
• When the vegetables are ready, you may either put them up in hot, sterilized canning jars (follow the directions on the package to seal the tops) or you may simply store in the refrigerator. It will keep there in jars for about 2 months.