Green Tomato Relish

Ingredients

• Thirty large tomatoes
• three large onions
• three green peppers
• one tablespoon each of allspice
• one tablespoon each of cinnamon
• one tablespoon each of cloves
• two of salt
• two teaspoons celery seed
• one quart cider vinegar
• two cups sugar

Method

1. 1

   Chop the vegetables, put in colander and drain, then mix with vinegar and spice and cook three hours.

2. 2

   After boiling for fifteen minutes, let simmer on a slow fire.

3. 3

   Seal while hot.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 176. The excerpt below is the record exactly as published.

Green Tomato Relish Thirty large tomatoes, three large onions, three green peppers, one tablespoon each of allspice, cinnamon and cloves, two of salt, two teaspoons celery seed, one quart cider vinegar, two cups sugar; chop the vegetables, put in colander and drain, then mix with vinegar and spice and cook three hours. After boiling for fifteen minutes, let simmer on a slow fire. Seal while hot. Celery Friend Two cups chopped celery, one teaspoon salt, five teaspoons powdered sugar, three-quarters teaspoon mustard, quarter cup cider vinegar; mix ingredients in the order given; cover and let stand in cool place for three hours; drain off juice; when pre- paring celery put in a few of the tender leaves. This is a nice cold relish. Tomato Mustard One peck of ripe tomatoes, peeled, one teacup salt; boil half an hour, then strain through colander; return to kettle with one tablespoon cloves, one of ginger, one of cayenne pepper, one of black pepper, two of curry powder, all ground, a little garlic; let boil down well until the proper thickness is obtained; add tablespoon mustard, then let simmer a short time; put in jars and seal at once. This is nice for sandwiches. Tomato Mustard Cut up thirty-six large tomatoes and eighteen large onions; boil for three hours, then strain. Take three cups granulated sugar, half a cup of salt, three-quarters cup mustard, three pints cider .vinegar; mix mustard in a little cold vinegar; put all together in preserving-kettle and boil until it thickens, Take off the stove and put in six large red peppers chopped fine. Spiced Rhubarb Wash the rhubarb, cut it into half inch lengths, then weigh it. To five pounds of the fruit add four pounds of granulated sugar, one pint of vinegar and two tablespoons each of cinnamon and cloves. Cook slowly until thick, and seal in jelly glasses. 20 338 The Toronto Cook Book The following pickle recipes have all been very thoroughly tested and brought to a state of simple perfection, many of them having been given by some of Toronto's foremost housewives. Many, too, have come from the far West and extreme East of Canada, whose housewives are so famous for their excellent cooking. Tomato Butter with Apples Wash four pounds well flavored apples, cut into quarters and remove cores; add seven pounds washed and sliced ripe tomatoes, one cup water, and let simmer until very tender; rub through sieve ; add four pounds brown sugar and two-thirds of a cup vinegar; one teaspoon each salt, cloves and ginger, two teaspoons cinnamon; boil until thick and can while hot. This should be cooked about one hour. Pickled Oysters One quart vinegar, one ounce allspice, half an ounce cinna- mon, one ounce cloves, one ounce mace. Scald all together; when cold, put in the oysters, and next day scald together. Pickled Peaches Boil together one gallon cider vinegar and four pounds brown sugar, for five minutes, skim it well. Take the peaches and after having removed the down, stick a few cloves in each one. Put them in an earthen jar, and pour the liquor over them. Cover them and let them stand in a cool place a week or ten days. Pour off the liquor, and boil as before. Pickled Peaches Eight pounds peaches, four pounds white sugar, one pint vinegar, one-half ounce whole cloves, one ounce stick cinnamon. Let vinegar and sugar come to a boil with the spices tied in muslin bags; put in peaches, take out when clear, half fill bottles, boil syrup a little longer, first taking out the spices. — Mrs. R. E. Powell. Pickled Pears To seven pounds of pears, take one pint of vinegar, one pint of water, one tablespoon whole cloves, one tablespoon stick cinnamon, one pound of sugar. Bring the ingredients to a boil, add the pears half at a time. Boil until a needle can be inserted, and then bottle, pouring over the syrup. Pickles and Relishes 339 Sweet Pickled Peaches One peck peaches, four pounds brown sugar, one quart vinegar, two ounces of stick cinnamon ; boil sugar and cinnamon twenty-five minutes; stick four cloves, in each peach; put into syrup and cook until soft, using half of the peaches at a time. This recipe may be used for pickling pears. Pickled Pears Four quarts vinegar, eight pounds brown sugar, four ounces of stick cinnamon; boil twenty minutes; place four cloves in each pear; put into syrup and boil until done. Spiced Pears Take seven pounds of pears, three pounds sugar, one pint vinegar, one tablespoon cloves, one tablespoon cinnamon. Peaches may be done in the same way. Spiced Plums Take five pounds fruit, one pint vinegar, four pounds granulated sugar, one tablespoon each of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.