Celery relish

Yield: 6 servings

Measure Ingredient
4 quarts Green tomatoes
1 small Head cabbage
6 Red sweet peppers
3 cups Sugar
2 quarts Vinegar
1 quart Onions
1 Head cauliflower
6 tablespoons Dry mustard
1 teaspoon Turmeric
Salt

Cut tomatoes, onions, cabbage, cauliflower, and peppers into small pieces. Allow to stand in a brine, made by using ¼ cup salt to each quart water, overnight. Heat to boiling. Boil 15 minutes. Drain 1 hour. Combine mustard, sugar, and turmeric. Add to vinegar, which has been heated to boiling. Simmer, stirring constantly, until slightly thickened. Pour over vegetables. Stir until thoroughly blended.

Heat to boiling. Florence Taft Eaton, Concord, MA.

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