2 qt. small green tomatoes
6 green peppers
6 red peppers
1 small head of cabbage
2 bunches celery
1 pt. small onions
1 qt. small cucumbers
3 qt. vinegar
1 Tb. salt
2 c. brown sugar
1/2 tsp. black pepper
2 Tb. mustard seed
2 Tb. tumeric
2 Tb. allspice
1 Tb. cloves
1 Tb. cinnamon
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.