Indian Relish Recipe
Ingredients
| Green tomatoes | 2 Quart, chopped | |
| Salt | 1/2 Cup (16 tbs) | |
| Cabbage | 3 Cup (16 tbs), finley chopped | |
| Vinegar | 3 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Pimiento | 1/4 Cup (16 tbs), diced | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Celery seed | 1 1/2 Teaspoon | |
| Mustard seed | 1 1/2 Teaspoon | |
| Whole Cloves | 1 Teaspoon | |
| Small piece (1/4 inch) cinnamon stick | ||
Directions
Sprinkle tomatoes with salt; leave overnight.
Strain off liquid.
Put tomatoes into kettle.
Add cabbage and vinegar; boil gently 25 to 30 minutes.
Add onion, pepper, pimiento, sugar, celery seed, and mustard seed.
Add cloves and cinnamon tied loosely together in piece of cheesecloth.
Mix all well; cook over gentle heat until onion is tender and relish a good consistency.
Pack in hot sterilized jars; seal at once.
Strain off liquid.
Put tomatoes into kettle.
Add cabbage and vinegar; boil gently 25 to 30 minutes.
Add onion, pepper, pimiento, sugar, celery seed, and mustard seed.
Add cloves and cinnamon tied loosely together in piece of cheesecloth.
Mix all well; cook over gentle heat until onion is tender and relish a good consistency.
Pack in hot sterilized jars; seal at once.
Chef
