Mixed Vegetable Indian Relish
|Green tomatoes||2 Pound|
|Salt||4 1⁄2 Teaspoon|
|Finely chopped celery/Cabbage||1 Pint|
|Ground onion||1 Cup (16 tbs)|
|Minced sweet peppers||1 1⁄2 Cup (24 tbs) (Green / Red)|
|Hot red peppers||2 Tablespoon, chopped (Finely Chopped)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cider vinegar||2 Cup (32 tbs)|
|Salt||2 1⁄4 Teaspoon|
|White mustard seed||1⁄4 Cup (4 tbs)|
|Celery seed||2 Teaspoon|
|Ground mace||1⁄8 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
Choose firm, green cucumbers about 6 inches long and 1 1/4 inches in diameter, and tomatoes that have the whitish color acquired just before ripening.
Wash vegetables, remove stems, cores and blemishes.
Put quartered tomatoes and cucumbers through a food chopper, using a coarse blade.
Put into a glass or enamel bowl, add salt, let stand overnight.
Place in a colander and press out and discard liquid; add next four vegetables measured lightly, then remaining ingredients.
Simmer ten minutes, stirring occasionally.
Pour into sterilized jars and seal with glass.
Press Out Liquid, or enamel lined lids.
Makes 4 1/2 pints.