Curried vegetable relish

Yield: 11 Half-pints

Measure Ingredient
12 Lg cukes, peeled
6 Lg onions, peeled
1 Lg sweet red pepper
1 Lg sweet green pepper
¼ cup Plus 1 ts. coarse salt
12 Lg ripe tomatoes, peeled
1½ cup Cider vinegar
⅓ cup Brown sugar
2 teaspoons Celery seed
¼ cup Curry powder

Grind separately the cukes, onions and pepppers, using medium blade. Measure out 11 cups of cukes, 7½ c onions, and 1 ¼ c.

mixed peppers. Combine vegetables and add ¼ cup salt. Let stand 1 hour. Drain.

Cut up tomatoes and stew until soft. Add vegetables, vinegar, sugar, spices and remaining salt. Cook uncovered 25 minutes, or until sauce thickens.

Ladle into hot sterilized jars. Seal at once. Let stand six weeks before using.

SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963

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