India relish

Yield: 8 servings

Measure Ingredient
12 eaches Med. Cucumbers
6 eaches Green Tomatoes
2 eaches Ripe Tomatoes
2 eaches Sweet Green Peppers
2 eaches Sweet Red Peppers
2 eaches Onions
¼ cup Pickling Salt
4 cups Vinegar
1 cup Water
4 tablespoons Sugar
1 teaspoon Ground Cinnamon
1 teaspoon Turmeric
¼ teaspoon Ground Cloves
½ teaspoon Ground Allspice
2 tablespoons White Mustard Seeds

Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions.

Mix the vegetables with the salt and let stand overnight. Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal. Makes 8 Pints.

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