Church Relish
Every fall, for the last 100 yrs, our church has been making homemade apple butter and this relish to sell at their Fall Festival.
This is so good on hotdogs, brats or Polish sausage...great on burgers, too.
Church Relish
4 cups ground green tomatoes
4 cups cabbage
4 cups onions
12 green peppers
6 red peppers
1 cup canning salt
SYRUP
4 cups sugar
4 cups vinegar
1 tbl celery seed
1 tbl mustard seed
1 tbl tumeric
Cut tomatoes and peppers; sprinkle with salt. Let stand overnight. Rinse and drain. Grind tomatoes, cabbage, onions, green and red peppers each into pan.
Make syrup and boil 3 minutes; add measured mixture to boiling syrup. Cook thoroughly 5-10 minutes. Can hot.
Here's another one of their vintage recipes:
Sweet Green Tomato Pickles
1/2 peck green tomatoes
1/2 tsp each of ground allspice, cloves, cinnamon, & horseradish
2 large onions, cut up rather fine, or 1 pint pickling onions
1-1/2 lb. brown sugar
6 small red peppers
Slice tomatoes into a jar and sprinkle a little salt over each layer. Let stand 24 hours. Drain off liquor. Put tomatoes in a kettle with above ingredients and cover all with vinegar. Boil slowly until tender, then can.
Or a tart one...
Jackson Pickles
Take firm, smooth green tomatoes. Sice and sprinkle with salt overnight. In the morning, pour clear water over and drain at once. Be very sure to get all water out so as not to weaken vinegar. Then pack in layers with white mustard seed, plenty of horseradish, cut up fine or ground, and small bits of green pepper, allowing about six to 1 peck of tomatoes. Cover with cold vinegar. Tie cloth over jar.
Will keep without sealing.
(This recipe is from the 20's...please use modern methods and run through a boiling water bath, or store in the refrigerator.)
