Rochester relish
6 servings
Ingredients
| Quantity | 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 |
Directions
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.