| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Relishes | 1 | Servings | ||
INGREDIENTS
| 12 1/2 | lb | Green tomatoes |
| 6 | lg | Onions |
| 10 | Green bell peppers | |
| 3 | tb | Salt |
| 6 | Hot peppers | |
| 1 | qt | Vinegar |
| 1 | tb | Cinnamon |
| 1 | tb | Allspice |
| 1/4 | ts | Cloves |
| 3 | tb | Mustard |
| 2 | Bay leaves | |
| 1 3/4 | c | Sugar |
| 1/2 | c | Horseradish |
INSTRUCTIONS
Chop tomatoes, onions, peppers together and cover with the salt; let stand overnight. Drain, add the hot peppers (chopped) and the vinegar and spices (tied in a cheesecloth bag); allow to boil slowly (about 15 minutes). Pack tightly into sterilized jars and seal at once. Another method is to bring the ingredients to boil; pack in clean jars, put on cap, screwing the band tight, and process in water bath at simmering temperature (180 degrees) for 15 minutes. Randy Rigg Posted to KitMailbox Digest by brightl@kitmailbox.com on 19771,,
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