Piccalilli Relish
2/3 cup salt
4 pecks green tomatoes, chopped
1 cup grated horseradish
2 Tbsp ground cloves
2 Tbsp cinnamon
2 Tbsp allspice
2 Tbsp mustard
4 Tbsp pepper
2 cups brown sugar
Vinegar
Sprinkle salt over chopped tomatoes and let stand overnight. Drain in colander. Add horseradish, spices, sugar and enough vinegar to cover tomatoes; heat to boiling and cook 20 minutes. Fill sterile jars and seal. Makes about 20 quarts.
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