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Title: Potsfield Relish
Categories: Pickle Condiment Preserve
Yield: 1 Batch
| VEGETABLES | ||
| 3 | pt | Green tomatoes; chopped |
| 3 | pt | Red tomatoes; chopped |
| 3 | pt | Onion; chopped |
| 1 | bn | Celery |
| 6 | oz | Prepared horseradish |
| 3 | pt | Bell peppers; chopped green or red, your choice |
| BRINE | ||
| 3 | pt | Vinegar |
| 1/2 | tb | Cinnamon |
| 1/2 | c | Mustard seed |
| 3 | pt | Sugar |
| 1/2 | ts | Ground cloves |
Mix vegetables together and cover with 1/2 cup salt. Let stand overnight. In the morning, drain and add brine ingredients.
Bring to a boil, then lower heat and cook slowly for 1 1/2 hours. Put in hot, sterilized jars and seal.
H. S. Waskiewicz, Holy Rosary Parish Cookbook (1972) MMed by Dave Sacerdote
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