Uncooked Tomato Relish
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
6 ripe tomatoes, washed, cored and quartered
1 green peppere, washed, seeds and fiber discarded
1 small hot pepper, chopped
4 medium-sized stalks celery, leaves removed
3 medium-sized hot-type onions, washed, peeled, quartered
1/2 cp finely cut washed fresh parsley
1 tbsp salt
1/4 cp sugar
2 cps white or cider vinegar
1 - Put all vegetables through food grinder, using medium knife.
2 - Mix with parsley, salt, sugar, and vinegar in an agate or enamel kettle, or a large bowl.
3 - Do not cook
4 - Pour into sterile glass jars; cover or seal.
5 - Let stand in a cool place for a few weeks before using.
Makes about 3 pints