Rochester relish

Yield: 6 servings

Measure Ingredient
½ Peck ripe tomatoes
12 Sweet peppers - 1/2 green, 1/2 red
6 cups Brown sugar
1 teaspoon Mustard
1 tablespoon Broken stick cinnamon
1 tablespoon Allspice
½ Peck green tomatoes
12 smalls Onions
2 Or 3 stalks celery
2 quarts Vinegar
1 tablespoon Cloves
¼ teaspoon Mace
1 cup Salt

Chop tomatoes, peppers, onions, and celery, coarsely. Add salt, and allow to stand overnight. Drain. Heat vinegar to boiling. Add sugar, mustard, and spices. (Do not put spices in a bag.). Add chopped vegetables to boiling vinegar. Stir until well blended.

Simmer briskly ½ hour. Florence Taft Eaton, Concord, MA.

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