Sweet Relish
From The Relief Societ Cookbook, 1930
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 23. The excerpt below is the record exactly as published.
Tbsp. whole cloves 2 sticks cinnamon Alum size of walnut Brine to hold up an egg Let cucumbers stand in brine 2 weeks, placing a cloth over top of jar. When a scum begins to collect wash cloth every day. Cut cucumbers into pieces, if large, and wash well. Let stand in alum water over night. Boil sugar, spices, and vinegar until thick as syrup. Pour hot syrup over cucumbers. Repeat 4 mornings. Seal in jars. — Mrs. L. F. Rich. BREAD AND BUTTER PICKLE 1 qt. med. cucumbers IV2 c. vinegar 6 onions (small, sliced) 1 c. sugar 2 sweet red peppers, cut in strips 1 tsp. cinnamon Salt lightly, let stand one hour 1 tsp. tumeric Boil 20 minutes, seal. PEPPER RELISH 12 green peppers, ground 6 large onions, ground 1 or two red peppers, ground Sprinkle with l/2 c. salt. Cover with boiling water. Let stand until cool. Add 3 c. sugar, and 1 qt. vinegar. Cook 15 minutes — Mrs. Effie Merrill. BREAD AND BUTTER PICKLE 7 qts. cucumbers I Tbsp. tumeric 9 small onions 1 Tbsp. celery seed 2y2 c. sugar 1 Tbsp. mustard seed Slice cucumbers and soak in salt water over night. Drain, add onion, cut in slices. Spices and cover with vinegar and water using 1 cup Heinz cider vinegar to 2 c. water. Cook about ten minutes and seal in jars. Makes about 12 pints. — Mrs. Frank Kelley CORN RELISH 1 small cabbage iy2 c. brown sugar 1 large onion 2 red peppers 6 ears corn IV2 Tbsp. mustard 2 Tbsp. salt 1 pt. vinegar 2 Tbsp. flour Steam corn 30 minutes and add to the chopped cabbage, onion, and peppers. Mix flour, sugar, mustard and salt. Add the vinegar, add the mixture to the vegetables and simmer for 30 minutes. Bottle and seal — Mrs. J. E. Garner. PICKLES 51 GREEN TOMATO RELISH 2 gal. green tomatoes 1 tsp. allspice 12 large onions 1 tsp. cloves 4 red bell peppers 1 Tbsp. mustard seed 1 qt. vinegar 1 Tbsp celery seed 2 Tbsp. mustard V2 c. salt 2 Tbsp. black pepper Cook until tender and bottle — Mrs. Elizabeth Waldram. SWEET RELISH 1 peck green tomatoes put through food chopper. Let stand over night in salt. Wash and drain, add one medium cabbage, ground, Boil 2 qts. vinegar 1 qt. water 6 onions, ground 3 red peppers, ground 5 c. sugar 2 green peppers, ground 2 Tbsp. celery seed 2 Tbsp. mustard seed 1 tsp. cinnamon
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