Let's try this one more time. Does anyone have the "old" west Tn. recipe for green tomato relish, or as my relatives called it, green tomato catsup? I remember you used green tomatoes, cabbage, hot green peppers. Salt (how much) put the ingredients into a crock. Covered with a cheesecloth (or white dishtowel) placed a plate over this, put a brick or rock on top of the plate and let the brine process begin. How long should it be in the brine solution? How often do you skim the brine off? How do you can it when it is ready for use? Remember NO SUGAR Joyce COOK Tesche'