Pepper relish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Peck green tomatoes, sliced | |
| 6 | larges | Onions, chopped |
| 3 | teaspoons | Whole cloves |
| 6 | Green sweet peppers, chopped | |
| ¼ | pounds | White mustard seed |
| 1 | tablespoon | Broken ginger root |
| 2 | tablespoons | Broken stick cinnamon |
| 1 | teaspoon | Whole allspice |
| 3 | quarts | Vinegar |
| 4 | cups | Sugar |
| 1 | cup | Salt |
| 2 | quarts | Water |
| Date: 06-16-95 (159) Fido: Cooking | ||
Directions
Sprinkle salt over tomatoes and peppers. Allow to stand overnight.
Drain thoroughly. Add 1 quart vinegar and 2 quarts water. Boil vegetables 15 minutes. Drain. Combine 2 quarts vinegar and 4 cups sugar. Cook until sugar is dissolved. Add mustard seed. Tie cloves, cinnamon, allspice, and ginger root loosely in a cheese-cloth bag.
Add to sirup. Add vegetables and simmer 2 hours, stirring occasionally. Florence Taft Eaton, Concord, MA. From: Sandee Eveland