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INDIAN RELISH
2 quarts tomatoes
(green), chopped
1 quart onions, chopped
1 head cauliflower,
chopped
3 large green peppers, chopped
3 large red peppers,
chopped
1/2 cup salt
1 quart water
2 cups vinegar
1 cup
flour
6 tbsp. dry mustard
1 tbsp. turmeric
2 tbsp. celery and
mustard seed
2 cups hot water
6 cups vinegar
6 cups white
sugar
Mix salt into tomatoes; let sit 3 hours. Pour water over
tomatoes, then drain well. Use a large kettle (8 quart size). Combine all
vegetables with vinegar; boil 3 minutes, then combine flour and dry
mustard, turmeric, celery and mustard seed. Mix with enough vinegar to
make thin paste. Stir in hot water, vinegar and sugar.
Add to first
ingredients. Cook until thick, stirring often.
Seal while hot in pint
sterile hot jars with ball or kerr lids.
Happy
Canning.........Chefbetty
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