Apple Relish

Ingredients

• One pint of cider vinegar
• 2% cups of syrup
• 1 teaspoon of cloves
• 14 teaspoon of ground cinnamon
• 11% quarts of apples
• % lb. of seeded raisins
• 2 tablespoons of chopped onions
• 1 cup of chopped pecans or walnuts
• 2 tablespoons of mustard seed
• 2 tablespoons of celery seed
• % tablespoon of salt
• paprika to taste

Method

1. 1

   Boil together the vinegar, syrup, and spices for five minutes.

2. 2

   Then add the apples, raisins, and chopped onions, and cook for one hour.

3. 3

   Five minutes before removing from fire, add the chopped pecans or walnuts.

4. 4

   Pack in hot jars, partially seal, and sterilize for ten minutes.

5. 5

   Seal tight and let cool.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 71. The excerpt below is the record exactly as published.

APPLE RELISH. One pint of cider vinegar, 2% cups of syrup (cae 1 teaspoon of cloves, 14 teaspoon of ground cinnamon, 11% quarts of apples, % lb. of seeded raisins, 2 tablespoons of chopped onions, 1 cup of chopped pecans or walnuts, 2 tablespoons of mustard seed, 2 tablespoons of celery | seed, % tablespoon of salt, paprika to taste. Boil together the vinegar. syrup and spices for five minutes. Then add the apples, raisins and chopped onions, cook this for one hour. Five minutes before removing from fire, add one cup of chopped pecans or walnuts. Pack in hot jars, partially seal, and sterilize ten minutes. Seal tight. Let cool. (label and store). — Yields 6 cups.—Mrs. David H. Lansdell, Malton, R. R. No. 1. BEAN PICKLE. One peck of beans. Boil in salt and water until tender, then strain and add: 38 pints of vinegar, 3 lbs. of brown sugar, % cup of mustard, 2 tablespoons of tumeric, 2 tablespoons of celery seed

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