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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: * Fresh red sweet pepper should be finely chopped.
~-------------------------------------------------------------------------
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.
| Ingredients:
6 Pound(s) green tomatoes 2 ts white peppercorns
3 med. onions 2 ts whole allspice
4 Tablespoon(s) pickling salt2 ts whole cloves
5 thin slices lemon 2 ts celery seeds
3/4 Cup(s) sweet red pepper *2 ts mustard seeds
1 1/2 Cup(s) brown sugar 2 ts dry mustard
24 Tablespoon(s) vinegar |
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