Tomato Relish

Ingredients

• 2 pecks ripe tomatoes
• ½ cupfuls vinegar
• ½ peck white onions
• ½ cupful salt
• 2 teaspoonfuls cayenne pepper

Method

1. 1

   Instructions not provided in the text.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 38. The excerpt below is the record exactly as published.

cupfuls salt ^ cupful grated horseradish brine Wash the cucumbers and place in a brine overnight. Make a brine by using i/2 cupful of salt to every gallon of water. Drain the cucumbers in the morning and arrange them in layers in sterile glass fruit jars. Between every layer place some of 78 THE FAEM COOK AND RULE BOOK the dill, horseradish and mustard seed. Heat the vinegar, water and salt together. When boiling hot, pour the liquid over the cucumbers and seal. Beet Pickles Wash the beets carefully, but do not cut off the roots, and leave at least 3 inches of the tops on to prevent "bleeding^' dur- ing the cooking. Boil the beets until almost tender, plunge in cold water, remove skins and cut or slice as desired. For sour pickles boil the beets in vinegar until thoroughly cooked. Then pour in sterilized cans, add 1 teaspoonful of salt to every quart and pour in the boiling vinegar. Seal. Sweet beet pickles are made by using a syrup instead of the vinegar and salt. To make the syrup boil 4 cupfuls of sugar with 2 cupfuls of vinegar and 2 tablespoonfuls of whole cloves and 1 tablespoonful of stick cinnamon. Tie the spices in a piece of thin muslin. Bring the syrup to the boiling point and boil the beets in it 5 minutes. Pour in sterilized jar^ and seal. Sweet Sliced Cucumber 1 quart large cucumbers 18 whole cloves 1 onion 1 tablespoonful mustard seed 1 green pepper .% teaspoonful celery seed 1 cupful brown sugar salt 1 teaspoonful turmeric vinegar to cover Peel and slice the cucumbers. Remove the seeds from the pepper and cut in small, thin slices. Slice the onion and sprinkle with a little salt, and let stand overnight. In the morning, drain, add the other ingredients, using white mustard seed, and boil until tender. Can in sterilized jars and seal. Mustard Pickles Use equal quantities of cucumbers, green tomatoes, caulifiower and small onions. Cover with boiling brine made from 1 cupful of salt to every quart of water. Let stand 24 hours. Drain and cover with fresh boiling water. Let stand 30 minutes. Drain and cover with mustard sauce made by cooking 1 cupful of brown sugar, 1/2 pound of mustard and 1/4 pound of flour, which have been mixed together, with 1 quart of vinegar. Seal the pickles while hot in sterile jars. PICKLES, CATCHUPS AND RELISHES 79 Delicious Relish 2 small cabbages 4 tablespoonfuls flour 5 onions 1% cupfuls sugar 10 ears corn 3 hot peppers 4 tablespoonfuls salt 4 cupfuls vinegar 3 tablespoonfuls mustard Steam the corn until tender, cut from the cob and add to the chopped cabbage, onions and peppers. Mix the dry ingredients together and add to the vinegar. Pour this over the vegetables and simmer 40 minutes. Pour into large bottles or jars which are sterile and seal while hot. Pepper and Onion Relish 24 red peppers 3 tablespoonfuls salt 18 large white onions 2 cupfuls sugar 6 cupfuls cider vinegar Remove the seeds from the peppers, skin the onions and put both vegetables through the food grinder. Cover with boiling water and let stand 5 minutes. Drain and add the vinegar, sugar and salt. Boil 25 minutes and can or bottle while hot. Tomato Relish 2 pecks ripe tomatoes QV2 cupfuls vinegar y2 peck white onions Vo cupful salt 2 teaspoonfuls cayenne pepper

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