Wash the vegetables and cut them into very small pieces. Cover them with salt water made by adding 1 cupful of salt to a gallon of water, and let them stand in this for 6 to 8 hours. Drain at the end of this time, and wash with cold water. Heat the vinegar, and to it add the salt, sugar, and spices. Add this to the vegetables and cook until they are soft. Pack into sterilized jars, seal while hot, cool, and store.
102. BEET RELISH.--A relish in which cooked beets are the principal ingredient may be made up from the accompanying recipe. As pickled beets in any form are usually well liked, this relish may be put up for the variety it offers.
BEET RELISH
- 1 qt. cooked beets, chopped
- 1 c. horseradish root, grated
- 1 c. vinegar
- 1 Tb. salt
- 1/2 c. sugar
- 1 tsp. cinnamon
- 1 tsp. cloves
Cook the beets in the usual way. When they are tender, remove the skins and chop quite fine. Add the grated horseradish to the beets. To the vinegar, add the salt, sugar, and spices and heat to the boiling point. Pour this mixture over the vegetable mixture, pack all into hot sterilized jars, seal, cool, and store.
103. CHILLI SAUCE.--Chilli sauce is a well-known relish in which ripe tomatoes, red or green peppers, and onions are combined with spices and vinegar. Although not so many vegetables are used in this relish as in those which precede, it merits a place among the canned foods prepared for future use.
CHILLI SAUCE
- 2 qt. medium-sized ripe tomatoes
- 2 red or green peppers, finely chopped
- 2 onions, finely chopped
- 2 c. vinegar
- 1/2 c. sugar
- 1 Tb. salt
- 1 tsp. ground cloves
- 2 tsp. ground cinnamon
- 2 tsp. celery salt
Blanch the tomatoes in boiling water until the skins loosen. Then remove the skins and stem ends, chop the tomatoes, and put them into a preserving kettle with the chopped peppers and chopped onions. Heat gradually to the boiling point, add the vinegar, sugar, salt, and spices, and cook slowly until the mixture is quite thick. This will require from 2 to 3 hours. Then put the hot sauce into sterilized bottles or jars, seal, allow them to cool, and store.
104. GREEN-TOMATO PICKLE.--A pleasing relish may be made from green tomatoes after the frost has come in the fall and tomatoes on the vines will not mature.