RELISHES g

INDIA RELISH

Clean a peck of green tomatoes and
take off their ends. Remove skins
from 3 medium sized onions and the
tops from a small celery stalk; chop
celery (coarse) into 1144 cups. Remove
seeds and cores from 4 sweet red
peppers and from 2 green peppers.
Medium grind all vegetables through
food chopper. Drain off liquid. Heat
to boiling: 134 cups sugar, 1 cup light
corn syrup, )% cup light molasses, 314
cups White Vinegar. Add vegetables
and boil slowly, while covered, for ten
minutes with an occasional stir. Pack
one jar (hot and sterilized) at a time
and fill close (44%”’ space) to top,
making certain your Vinegar Solution
covers the vegetables. Seal quickly;
for a yield of eight pints.

VEGETABLE RELISH

Clean thoroughly these vegetables: 3
medium carrots, 3 lbs. cabbage, 6
green peppers, 6 sweet red peppers,
and 6 onions. Grind through coarse
food chopper, put in colander, pour
boiling water over them and drain.
Mix: 2 tablespoons salt, 2 of prepared
horseradish, 6 cups White Vinegar, 2
cups sugar, 14% tablespoons celery
seed, 2 tablespoons mustard seed.
Cover, heat to boil and add vege-
tables. Boil easily for 2 minutes.
Pack one jar at a time and fill to near
top, making sure vinegar mixture
covers the vegetables. Seal each jar
quickly. 7 pints yield.

BRITISH COLUMBIA
FRUIT RELISH

3 peaches, 3 pears, 15 ripe tomatoes,
3 large onions, 1 red pepper, 1 table-
spoon salt, 1 pint vinegar, 2 cups
sugar, 14 cup pickling spice (tied

in bag). Peel and chop tomatoes,
peaches, pears and onions. Combine
all ingredients and boil for two hours.
Fill hot sterilized jars and seal.

GREEN PEPPER RELISH

For a yield of 4 pints, wash 18 or 20
green peppers, remove seeds. Peel a
pound of onions. Put both peppers
and onions through medium food
chopper. Put in colander and pour
boiling water over vegetables, and
drain them. Mix: 1 cup sugar, 4% cup
light corn syrup, 3 cups White Vine-
gar, 4 teaspoons salt, 4% teaspoon
each of ground cloves, ground ginger,
ground allspice, 1 teaspoon ground
cinnamon, 1 teaspoon mustard seed.
Heat to boil, add vegetables, cover,
boil gently for 3 minutes. Pack one
jar, hot and sterilized, at a time; filling
to close to top, making certain Vinegar
solution covers vegetables. Seal at
once.

CELERY RELISH

Chop four sweet red peppers and four
green peppers and 12 medium onions.
Combine 4 quarts of sliced celery, 4
cup salt, 244 cups sugar, 4 cup
mustard seed, 1 teaspoon turmeric.
Blend in 114 cups light corn syrup,
334 cups White Vinegar, 114 cups
water. Bring to boil (covered) and
add chopped vegetables. Cover, let
simmer for 3 minutes. Pack one jar
(hot and sterilized) at a time, filling
to within 1%” from top and make
certain that the Vinegar solution
covers vegetables. Seal each jar at
once: about 10 pints.

CORN RELISH

Two dozen ears of corn cut off the cob;
add finely chopped: 1 head of cabbage,
4 large onions, 4 green peppers, 1 red
pepper, discarding the seeds from the
latter. Add 1 quart of White Vinegar
and boil till corn is tender. Then add
3 cups brown sugar, % cup salt, 14
cup of mustard, 1 teaspoon of tur-
meric, 14 cup of flour. Add one quart
of White Spirit Vinegar to the boiling
vegetables, and stir until it is thick
enough. Bottle hot.

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