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 |
| 1/4 | c | Pickling Salt |
| 4 | c | Vinegar |
| 1 | c | Water |
| 4 | tb | Sugar |
| 1 | ts | Ground Cinnamon |
| 1 | ts | Turmeric |
| 1/4 | ts | Ground Cloves |
| 1/2 | ts | Ground Allspice |
| 2 | tb | White 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.