Curried Vegetable Relish
|Cucumbers||12 Large, peeled|
|Onions||6 Large, peeled|
|Sweet red pepper||1 Large|
|Sweet green pepper||1 Large|
|Coarse salt||13 Teaspoon (1/4 Cup Plus One Teaspoon)|
|Ripe tomatoes||12 Large, peeled|
|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Celery seed||2 Teaspoon|
|Curry powder||1⁄4 Cup (4 tbs)|
Grind separately the cucumbers, onions and peppers, using medium blade.
Measure out eleven cups cucumbers, seven and one half cups onions and one and one quarter cups mixed peppers.
Combine vegetables and add one-quarter cup salt.
Let stand one hour.
Cut up tomatoes and stew until soft.
Add vegetables, vinegar, sugar, spices and remaining salt.
Cook uncovered twenty-five minutes, or until sauce thickens.
Ladle into hot sterilized jars.
Seal at once.
Let stand six weeks before using.