INDIA RELISH
- 6 green tomatoes
- 1 red pepper
- 2 green peppers
- 2 onions
- 12 medium sized cucumbers
- Salt
- 1 pint (2 cups) vinegar
- ½ pint (1 cup) water
- 3 tablespoonfuls sugar
- 1 teaspoonful cinnamon
- 1 teaspoonful turmeric
- 1 saltspoonful cloves
- 1 saltspoonful allspice
- 1 pint (2 cups) hot vinegar
- 2 tablespoonfuls white mustard seeds
- 2 tablespoonfuls powdered mint
Slice the tomatoes and remove as many of the seeds as possible. Take the seeds also from the peppers and chop them with the onions. Slice the cucumbers into a stoneware jar. Cover them with salt and let them stand for twenty-four hours. Drain, pour the cold vinegar and one cupful of water over them, bring slowly to a scald, and drain again. Mix the sugar, cinnamon, turmeric, cloves, and allspice together with a little cold vinegar. Put the mustard seeds, spices, and vegetables into the hot vinegar and boil for twenty-five minutes, stirring almost constantly. Pour into small jars, lay a nasturtium leaf over the top, and seal.
LEMON PICKLE
- 12 large lemons
- ½ cupful salt
- 8 garlic cloves
- 1 tablespoonful powdered mace
- 1 tablespoonful grated nutmeg
- 1 tablespoonful powdered allspice
- 1 teaspoonful red pepper
- 4 heaping tablespoonfuls mustard
- ½ gallon vinegar
Wash and dry the lemons, and cut each one into eight pieces. Place them in an earthenware pan with the salt, garlic, mace, nutmeg, red pepper, allspice, and mustard; add the vinegar, and bring the pickle gradually to the boil.
Simmer for half an hour, then pour it into a large stoneware jar, and stir it daily for a month, after which time place it in small glass jars and cover securely.
LIME RELISH
- 12 thin-skinned limes
- ½ pint (1 cup) vinegar
- ¼ pint (½ cup) water
- 12 ozs. (1½ cups) sugar
Wash the limes and soak them in cold water for twenty-four hours, changing the water several times. In the morning put them in an earthenware dish over the fire, cover with cold water, and boil till a straw can penetrate them easily.