| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Preserves |
4 |
Servings |
INGREDIENTS
| 6 |
lb |
Green Tomatoes |
| 4 |
tb |
Pickling Salt |
| 3/4 |
c |
Sweet Red Pepper, |
|
|
Chopped fine |
| 1 1/2 |
c |
Vinegar |
| 2 |
ts |
Whole Allspice |
| 2 |
ts |
Celery Seeds |
| 2 |
ts |
Dry Mustard |
| 3 |
md |
Onions |
| 5 |
|
Thin Slices Lemon |
| 1 1/2 |
c |
Brown Sugar |
| 2 |
ts |
White Peppercorns |
| 2 |
ts |
Whole Cloves |
| 2 |
ts |
Mustard Seeds |
INSTRUCTIONS
Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions
thinly, mix with the salt and let stand overnight. In the morning drain
thoroughly. Put the tomatoes and onions in a large kettle and add the lemon
slices, pepper, sugar, vinegar, and the spices and mustard tied in a bag.
Bring to a boil and cook for about 30 minutes or until slightly thickened,
stirring occasionally. Discard the spice bag and turn the relish into hot
jars. Seal at once. Makes 4 Quarts.
Posted to MM-Recipes Digest V4 #258 by "Johanne Alton Alton"
<jpmacnab@sprint.ca> on Oct 1, 1995
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”