Mixed Vegetable Indian Relish Recipe
Ingredients
| Cucumbers | 2 Pound | |
| Green tomatoes | 2 Pound | |
| Salt | 4 1/2 Teaspoon | |
| 1 pint finely cut celery or cabbage | ||
| Onion | 1 Cup (16 tbs) | |
| 1 1/2 cups ground green or red sweet peppers | ||
| Hot red pepper | 2 Tablespoon, finely chopped | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Cider vinegar | 2 Cup (16 tbs) | |
| Salt | 2 1/4 Teaspoon | |
| White mustard seed | 1/4 Cup (16 tbs) | |
| Celery seed | 2 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| 1/8 teaspoon each of ground mace and cloves | ||
Directions
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.
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.
Chef
