Mustard Relish

Ingredients

• One quart lima beans
• one quart green tomatoes, cut
• one quart small cucumber pickle, cut
• one quart carrots, diced
• one quart small onions, cut
• one head of cauliflower or cabbage
• six green sweet peppers, cut
• six red sweet peppers, cut
• one bunch of celery, cut fine
• two quarts vinegar
• two and one-half pounds brown sugar
• three-fourths cup of flour
• six tablespoonfuls of mustard
• one teaspoonful of turmeric

Method

1. 1

   Boil beans, carrots, and onions until tender, cooking each separately.

2. 2

   Drain all water off.

3. 3

   Put cabbage, tomatoes, peppers, and celery in hot brine not too salty and let stand while the other is being cooked.

4. 4

   Drain well.

5. 5

   Mix all ingredients in cold vinegar and cook until creamy, then add all vegetables and cook for ten minutes before putting in cans.

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 29. The excerpt below is the record exactly as published.

MUSTARD RELISH One quart lima beans, one quart green tomatoes, cut, one quart small cucumber pickle, cut, one quart carrots, diced, one quart small onions, cut, one head of cauliflower or cabbage, six green sweet peppers, cut, six red sweet peppers, cut, one bunch of celery, cut fine. Boil beans, carrots and onions until they are tender, cook each separately, drain all water off, put cabbage, tomatoes, peppers and celery in hot brine not too salty and let stand while the other is being cooked, drain well. Two quarts vinegar, two and one-half pounds brown sugar, three-fourths cup of flour, six tablespoon- fuls of mustard, one teaspoonful of turmeric

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