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Green Relish
4½ c coarsely ground cucumbers
3 c coarsely ground onions
2 c coarsely ground celery
2 green peppers, coarsely ground
2 red peppers, coarsely ground		 ¾ c salt
1 qt water
1 qt white wine vinegar
3 c sugar
2 t mustard seed

Mix vegetables, salt and water; let stand overnight. Drain. Mix remaining ingredients; bring to boil. Add vegetables; simmer 10 minutes. Seal in hot sterilized jars. Yields six pints. RETURN






Sweet Pepper Relish
6 green peppers, cored and seeded
6 red peppers, cored and peeled
6 small onions
boiling water		 1½ c cider vinegar
10 oz. sugar
2 t salt
1 t celery seed

Chop vegetables in food processor; stop before mushy. Place in bowl; pour on boiling water. Drain through sieve; discard juice. Place last four ingredients in kettle; simmer until syrupy. Add vegetables; simmer 15 minutes more or until liquid somewhat reduced. Taste to corrct for salt and sugar. Seal in hot sterilized jars. Yields four pints if peppers are large. RETURN






Piccalilli
1¾ lbs green tomatoes, coarsely ground
¾ lb green peppers, seeded,coarsely ground
one 5-6" hot pepper, coarsely ground
½ lb coarsely ground onion
¾ lb cabbage, coarsely ground		 1 T mustard seed
1 T celery seed
1 T kosher salt
1¼ c sugar
2 c vinegar

Mix all ingredients in a wide four-quart saucepan; bring to boil quickly, stirring. Boil slowly about 45 minutes or longer, until not too runny. Seal in hot sterilized jars; store at least one month. Yields three pints. RETURN