Inner Chef

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Indian Relish

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Indian Relish                                     Mrs. Petitt                          Makes: 12 pints

4 lb. green tomatoes

4 lb. ripe tomatoes, peeled

1 large cucumber

3 medium onions, chopped

3 red peppers, chopped

3 green peppers, chopped

7 cups chopped celery

3 lb. brown sugar

2/3 cup canning salt

1 tsp. dry mustard

3 pints cider vinegar

3 tsp. white pepper

 

  1. Chop vegetables, coarsely, sprinkle with salt, let stand overnight.
  2. In the morning, drain, add vinegar, sugar, mustard and pepper.
  3. Boil slowly for 45 minutes. Pour into jars and seal.

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