LARRY’S FAVORITE RELISH
dozen tart apples, cored
dozen ripe tomatoes
dozen small onions, peeled
green peppers, seeded
red peppers, seeded
cups sugar
cups vinegar
tablespoons salt
tablespoons ground allspice
Put vegetables through food chopper. Add sugar, vinegar,

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salt and allspice. Cook untilthick. Seal in hot, sterilized jars. |

Makes 7 pints.

MARK’S HOT DOG RELISH
2 cups ground-up green tomatoes
2 cups ground-up cucumber
2 cups ground-up onion
1/4 cup pickling salt

11/2 cups granulated sugar

11/4 cups cider vinegar

1/4 teaspoon ground red pepper

2 tablespoons whole spices (tied in a bag)

Measure vegetables into large bowl. Sprinkle with salt
and let stand overnight. In morning drain off excess liquid.
RINSE and drain well. Add rest of ingredients in large saucepan.
Boil, uncovered, stirring occasionally until thick. Seal in hot,
sterilized jars.

MINT RELISH

11/2 cups seedless raisins

1. cup (packed firm) chopped mint
1/2 pound ripe tomatoes

12 small onions

1 pound tart apples .

1 sweet red pepper
1 Sweet green pepper
3 cups white vinegar
4 cup sugar
2 teaspoons dry mustard
2 teaspoons Salt

Put fruit, mint, vegetables through food chopper. Mix
sugar, mustard, salt; add to the vinegar; bring to boil. Add
chopped mixture and just bring back to boil. Seal in hot,
sterilized jars,

MUSTARD HOT DOG RELISH
8 large cucumbers, peeled, seeded
11/2 dozen green tomatoes
6 large onions
+ Sweet green peppers
2 sweet red peppers
| hot pepper
Coarse pickling salt
White vinegar

1 bunch celery, chopped
5) cups sugar

1/2 cup flour

2 tablespoons mustard
1 teaspoon turmeric

Grind cucumbers, tomatoes, onions and peppers. Sprinkle
with salt and let stand overnight. Drain. Add enough white
vinegar to cover. Add celery and sugar. Bring to a boil and
simmer 20 minutes. Mix flour, mustard and turmeric with a
little water to make a paste and add to the pickle, Boil 10
minutes longer to thicken. Seal in hot, sterilized jars.

SPICED PEACH RELISH
6 pounds peaches
1 pound sliced blanched almonds

25

1 cup seeded raisins
1 teaspoon powdered cloves
1 teaspoon powdered allspice
1/4 teaspoon powdered mace
3 cups sugar *
4 cups light corn syrup
1/2 cup cider vinegar
1/2 bottle liquid pectin e
Scald, skin and stone peaches. Slice or chop coarsely.
Add almonds and raisins. Mix the spices with sugar; spread
over top of fruit. Mix syrup with vinegar. Pour over sugar
layer. Stand for 2 to 3 hours.
Mix well and then heat slowly to boiling point. Boil
HARD for 2 minutes. Remove from heat. Stir in the fruit
pectin at once. Skim. Seal in hot, sterilized jars.

PEACH PEPPER RELISH

12 large red peppers, seeded

18 large peaches, peeled and stoned
3 lemons

3 pounds white sugar

1 pint white vinegar

3 small pieces ginger root

Put peppers and peaches through food chopper. Slice
lemons in 3 slices each. Put all except sugar on to boil for
30 minutes. Add sugar and boil until thick, about 30 to 35
minutes. Remove lemon and ginger root before sealing in
hot, sterilized jars.

PEAR RELISH

7 pounds preserving pears
4 large onions |
2 Sweet red peppers
1/2 tablespoon salt
1/2 tablespoon mixed whole spice
1 pound sugar

cups cider vinegar :
Peel and choppears. Grindonions and peppers. Combine,
bring to boil and simmer 30 minutes or until thick. Seal in
hot, sterilized jars. Makes 5 quarts.

PEPPER RELISH (1)

12 sweet red peppers, chopped
12 green peppers, chopped

12 onions, chopped

2 cups vinegar

2 cups sugar

3 tablespoons salt

Cover vegetables with boiling water and let stand 5
minutes. Drain. Add vinegar, sugar and salt and boil for 5
minutes. Seal in hot, sterilized jars.

PEPPER RELISH (2)

pounds red peppers, seeded

pounds onions, peeled

pounds green peppers, seeded

cups vinegar

tablespoons salt

cup sugar

teaspoon mustard seed

tablespoon celery seed

tablespoon dry mustard
Chop vegetables and cover with boiling water for 5
minutes. Drain thoroughly. Add rest of ingredients. Cook
until thick, about 10 minutes. Seal in hot, sterilized jars.
Makes 6 pints.

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