Pepper Relish

Ingredients

• Twelve green sweet peppers
• twelve red sweet peppers
• twelve or six onions, good size
• two tablespoons of salt
• one quart of vinegar
• one cup of sugar
• one and one-half tablespoons of celery seed
• one and one half tablespoons white mustard

Method

1. 1

   Remove seeds from peppers, wash, and run through a food chopper.

2. 2

   Add salt and simmer for ten minutes.

3. 3

   Drain thoroughly, then add sugar and vinegar, bring to boiling point, add seeds, and seal in jars.

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.

PEPPER RELISH Twelve green sweet peppers, twelve red sweet peppers, twelve or six onions, good size. Grind up and scald for ten minutes, scald again and let boil up, drain dry. Then add two cups of sugar, one quart of vinegar, two tablespoons of salt, one hot red pepper, one half tablespoon of mustard seed. Boil fifteen minutes and seal. — MRS. J. H. PATTISON. 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. Mix all ingredients in the cold vinegar and cook until creamy then put in all your vegetables and cook ten minutes and put in cans, use prepared mustard and spices according to taste. —MRS. W. L. SCOTT. ( 45 ) MUNDY BROS. LIVERY AND TRANSFER CO., Inc. MOVE ANYBODY— HAUL ANYTHING 30 Wells Avenue, N. E. Box 503 Phones 31 and 32 CUCUMBER CATSUP Grate or grind in a meat chopper three large, but not old cucumbers and one onion together. Some of the juice may be strained off to make it more concentrated. To the grated pulp add one tablespoon of salt and one of black pepper, ground. Put the whole into a half pint of strong vinegar. You may add a little horse radish. Cork tightly. —MRS. W. N. SAUNDERS. PEPPER RELISH Twelve green peppers, twelve red peppers, twelve large onions, two tablespoons of salt, one pint of vinegar, one cup of sugar, one and one-half tablespoons of celery seed, one and one half tablespoons white mustard

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