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Title: Indian Relish
Categories: Relish Condiment Canning Ethnic
Yield: 8 Pints

12 Med. Cucumbers
6 Green Tomatoes
2 Ripe Tomatoes
2 Sweet Green Peppers
2 Sweet Red Peppers
2 Onions
1/4cPickling Salt
4cVinegar
1cWater
4tbSugar
1tsGround Cinnamon
1tsTurmeric
1/4tsGround Cloves
1/2tsGround Allspice
2tbWhite 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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