CHICAGO HOT RELISH

Chicago Hot Relish image

Filled with flavor, from the Mississippi Valley Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Time 20m

Yield 4 quarts

Number Of Ingredients 12

Ingredients

1/2 peck ripe tomatoes
1 cup onion, peeled and finely chopped
2 green bell peppers, seeded and chopped
1 hot red pepper, chopped (leaving seeds in will add heat)
1 1/2 cups celery, chopped
1 cup sugar
4 tablespoons salt
3 cups cider vinegar
1/2 cup mustard seeds
2 tablespoons nutmeg
2 teaspoons ground cinnamon
1 teaspoon clove

Steps:

Chop tomatoes finely, drain off excess juice.
Mix with onions, peppers and celery.
Dissolve sugar and salt in vinegar; add with mustard seed and spices to vegetables.
Mix well and seal in sterilized jars.

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