Uncooked Tomato Relish

Name: Uncooked Tomato Relish
Yield: Makes about 4 quarts
Ingredients: ⅓ c. salt; 2½ c. sugar; 4 medium onions; ½ c. finely ground horse-radish; 2 green peppers; 2 sweet red peppers; 18 medium tomatoes; 2 branches celery; 3 c. cider vinegar; 2 tsp. ground cinnamon; 3 tblsp. whole mustard seeds; ½ tsp. pepper; ½ tsp. ground cloves

Preparation info

Makes about
4
quarts

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Use as baked-on topping for meat loaf or with roast pork or lamb

Ingredients

18 medium tomatoes
2 branches celery
2 green peppers
2

Vegan
Gluten-free

Method

Scald tomatoes; remove skins and as many seeds as possible. Chop into small pieces; should make about 3 quarts chopped tomatoes.
Put celery, peppers and onions through food chopper, using coarse grind. Use the finest grind for horseradish.
Combine vegetables and salt; let stand overnight in refrigerator. Drain thoroughly in a strainer. Add sugar, spices