Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 13 pounds | Green tomatoes; cut in chunks |
| 7½ pounds | Onions; chopped |
| 3¼ pounds | Green and red bell peppers; chopped |
| 6 \N | Hot peppers (optional) |
| 2½ tablespoon | Salt |
| 6 cups | Sugar |
| 1¼ teaspoon | Black pepper (optional) |
| 2 teaspoons | Mixed pickling spice; tied in a cheesecloth bag |
| 7 cups | Vinegar |
Put all ingredients in a large kettle. Stir well. Boil 15 minutes. Remove spice bag. Put in hot, sterile jars. Seal. Makes 16 pints.
NOTE: For mild relish, use only 1 hot pepper and omit the black pepper.
NOTE: Get a book on canning if unsure about sealing and processing.
MRS GLEN SPURLOCK (MARY)
HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .