Title: India Relish (Dutch)
Categories: Penn Relish
Yield: 1 Servings
| | | Tomatoes (1/2 peck) |
| 6 | | Bell pepper, yellow |
| 2 | | Onions, large |
| 1/2 | oz | Mustard seed |
| 5 | tb | Salt |
| 1 | qt | Vinegar |
| 1/2 | oz | Celery seed |
| 1/2 | oz | Allspice, whole |
| 1/2 | oz | Cloves, whole |
| 1/2 | oz | Cinnamon, stick |
| 3 | | Bay leaf |
| 1 1/2 | c | Brown sugar |
Put the tomatoes, peppers and onions through the food chopper. Place all
spices in a cheese cloth bag and boil with the vinegar, salt and sugar for
15 minutes. Add the chopped vegetables and cook for 20 minutes. Pour into
sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.