| 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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