Title: Rochester Relish
Categories: Relish
Yield: 6 Servings
| 1/2 | | Peck ripe tomatoes |
| 12 | | Sweet peppers - 1/2 green, 1/2 red |
| 6 | c | Brown sugar |
| 1 | ts | Mustard |
| 1 | tb | Broken stick cinnamon |
| 1 | tb | Allspice |
| 1/2 | | Peck green tomatoes |
| 12 | sm | Onions |
| 2 | | Or 3 stalks celery |
| 2 | qt | Vinegar |
| 1 | tb | Cloves |
| 1/4 | ts | Mace |
| 1 | c | Salt |
Chop tomatoes, peppers, onions, and celery, coarsely. Add salt, and allow
to stand overnight. Drain. Heat vinegar to boiling. Add sugar, mustard,
and spices. (Do not put spices in a bag.). Add chopped vegetables to
boiling vinegar. Stir until well blended. Simmer briskly 1/2 hour.
Florence Taft Eaton, Concord, MA.