India Relish
indian, preserved, relishes, vegetables
12 med. cucumbers
6 green tomatoes
2 ripe tomatoes
2 sweet green peppers
2 sweet red peppers
2 onions
1/4 cup pickling salt
4 cup vinegar
1 cup water
4 tablespoon sugar
1 teaspoon ground cinnamon
1 teaspoon turmeric
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 tablespoon white mustard seeds
Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight. Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal. Makes 8 Pints.
Yield: 8 servings