Title: Tomato Relish
Categories: Relish Tomato Peppers Vegetable
Yield: 2 Servings
| 18 | | Firm Ripe Tomatoes |
| 4 | | Med. Onions |
| 2 | | Sweet Red Peppers |
| 2 1/4 | c | Granulated Sugar |
| 2 | ts | Cinnamon |
| 2 | tb | Mustard Seed, Tied In Bag |
| 1 | | Stalk Celery |
| 2 | | Sweet Green Peppers |
| 1/3 | c | Salt |
| 1/2 | ts | Ground Cloves |
| 1/2 | ts | Black Pepper |
| 1 1/2 | c | Apple Cider Vinegar |
Peel tomatoes, then chop into small pieces. Chop celery, onions, and
peppers into fine pieces. Mix together the vegetables and salt. Place in
refrigerator overnight. Drain thoroughly in the morning. Combine sugar,
spices and vinegar, making sure the sugar is dissolved, in a large
saucepan. Bring to a boil and simmer 3 minutes. Add vegetables and return
to a boil. Simmer for 10 more minutes, stirring occasionally. Remove
cheesecloth bag holding mustard seeds. Spoon into hot sterilized jars and
seal.