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.