India Relish

Ingredients

• two good sized heads of cabbage
• one-half peck green tomatoes
• twelve big onions
• six heads celery
• three green peppers
• five red peppers
• a small cup of salt
• one gallon of vinegar
• one tablespoon mustard seed
• three pounds white sugar
• one tablespoon whole alspice
• one tablespoon whole cloves
• four teaspoons turmeric

Method

1. 1

   Chop all fine, add a small cup of salt, let stand overnight, next morning drain, add one gallon of vinegar, one tablespoon mustard seed, three pounds white sugar, one tablespoon each of whole alspice and whole cloves, four teaspoons turmeric.

2. 2

   Mix with a little vinegar.

3. 3

   First boil two hours stirring occasionally, add sugar when nearly cooled, add turmeric last, then boil a little, put in bottles and seal.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 39. The excerpt below is the record exactly as published.

INDIA RELISH. Two good sized heads of cabbage, one- half peck green tomat(K»s, twelve big onions, six heads celery, three green and five re<l p(‘ppers choppe<l. Chop all fine, add a small cup of .salt, let stand over night, next morning drain, add one gal¬ lon of vinegar, one tablespism mustard .seed, three pounds white sugar, one table¬ spoon each of whole alspiee and whole cloves, fotir teaspo<ms turmeric. Mix with a little vinegar. First boil two hours oc* stirring casionly, add sugar when nearly cooled,add tumeric last, then boil a little, put in bottles and seal. .Mrs. C. O. Waltz. GREEN TOMATOE3 STUFFED. Take green tom itops and cut hole in top clean out inside let lie in salt-water three hours, taking a C!ip of salt to one gallon of water. Take out and drain, take cabbage and cut as much as you think will till tomatoes, season with salt, a lit¬ tle sugar, three red peppers cut fine, some celery seed and a little mustard see<l, then fill tomatot*s, and put in jars. Cover with c<dd vinegar and put in u cool, dark place. .Mrs. C. W. Berry. MANGOES. Take seeils out of ripe mangoes, or all colors. wa*<h them and pack them full of cut cabbage that has been wilted some by .salting slightly and standing a few minutes. Put them in jars, and add salt, hor.sera<lish, and pour hot vinegar over them. Weight down. .Mrs. R. Waltz. CHILLI SAUCE. Kighteen large tomatoes, two large onions, three green peppers

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