Using an earthenware bowl Adelaide sliced the tomatoes, onions and half pepper, and arranged them in layers. Over each layer she sprinkled salt (she was careful not to sprinkle too much), then covered the bowl and let it stand over night.
In the morning she drained off the water and emptied the contents of the bowl into the saucepan. Adelaide partly covered the tomatoes, onions and half pepper with vinegar and added sufficient cold water to just come to the top. Then she added the fourth of a pound of brown sugar and the fourth of a teaspoon of mixed ground spices.
The saucepan was placed over the fire and the ingredients Adelaide let boil for fifteen minutes.
At the end of that time she filled the sterilized pint jars to overflowing, inserted a silver knife to let all air bubbles rise to the top and break, fitted on the new rubbers smoothly, sealed the jars quickly and stood them upside down out of the way of any draft.
The next morning, after examining the jars to be sure they did not leak, Adelaide wiped off the outsides with a damp cloth, pasted on the labels and stored the jars away in the preserve closet.
Pepper Relish | |
| Green peppers (large), | Six |
| Red peppers, | Six |
| Onions (medium), | Two |
| Salt, | 1 tablespoon |
| Sugar, | 1 cup |
| Vinegar, | 1 pint |
The young lady who gave this recipe to mother was a graduate of the college that leads in the teaching of domestic science and was herself a teacher at the time. Mother said it was a nice change to eat with cold meats, only Adelaide must be sure not to make the mistake she did when she (mother) first made it.
"What was that?" asked Adelaide.
"Well, dear, I forgot to remove the seeds from the peppers, and we nearly burned our mouths, it was so hot," mother smilingly replied.