Relish - End of the season veggie usage

Wondering what to do with the scraggly ripe or green tomatoes, peppers (hot or not) and such? I use various veggies to make a relish to be enjoyed with beans, peas etc.. DH likes it on his eggs!! Below is a basic recipe, but ... I just use whatever I have in the way of veggies (except cucumbers personally preference), put them through the food processor, pulse action so there will still be medium size chunks, add the below spices. Take it easy here, taste as you go instead of using the recommended. My ratio of sugar to vinegar is probably 1 1/2 c vinegar to 1/2 box "dark brown" sugar. I then cook it down real good, probably an hour or more on simmer.

Piccalilli

Take 1/2 peck of green tomatoes, 2 medium-sized
heads of cabbage, 12 cucumbers, 12 large sweet
green peppers, and 1 quart of celery. Cut all very
fine, salt, let stand overnight, and drain. Then
add 1 tablespoonful of mustard seed, 1 teaspoonful
each of cinnamon and cloves, 1 1/2 cups of sugar,
1/2 gallon vinegar and pepper to taste. Heat all
together and put in jars