12 large ripe tomatoes, peeled and chopped
1/2 cup chopped celery
2 tbs. chopped sweet red or green bell pepper
2 tbs. chopped onion
1 1/2 tbs. salt
2 tbs. sugar
1 1/2 tbs. mustard seed
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Pinch of powdered cloves
1/2 cup cider vinegar

Drain off the liquid from the tomatoes. Combine the pulp with the remaining ingredients. Put the mixture in a covered crock and let it stand for at least on week before using.

You can keep this uncooked mixture in a cool, dark place for about six months. (I keep mine in the refrigerator). It lacks the subtlety of cooked relishes but has a fresh, piquant quality that is different.