Evening star., 1942-09-08
Make Relishes
And Pickles
Right Now
Utilize Seasonable
Vegetables Seen
In the Markets
Bv Edith M. Barber

More about pickles and relishes
today. All housekeepers are par
ticularly interested this year in pre-
pairing these in the home kitchen.
Several readers have asked for
recipes for uncooked relishes and
pickles.
Perhaps relish should be defined
as a chopped pickle. The food
chopper may be used. although
there. is a slightly better texture.
when the ingredients are cut fine.
with a long, sharp knife or large
chopping knife. A pepper relish, for
which both green and sweet red
peppers are used, has a most at
tractive appearance and at the
same time a very good flavor. The
combination of green tomatoes with
impaired red apples and red pep
pers is also good. Small white
onions may be picked by a quick
process as may sliced cucumbers
and onions.
This season, when thrift is in
order and prices soaring, you will
be particularly glad later in the
year If you have taken advantage
of the low prices of seasonable vege-
tables and taken time to make
relishes and pickles.
UNLOCKED RELISH.
hot red peppers, green.
IL washed tomatoes.
IL large red apples. cored.
peeled onions.
cups vinegar.
cups sugar.
tablespoons salt.
"a cup lemon Juice.
l tablespoon mustard seeds.
Cut peppers into quarters. discard
seeds and fibrous white portion. Re-
move blossom end of tomatoes and
apples and put peppers, tomatoes,
apples and onions through food
chopper. using coarse knife. Add
remaining ingredients and mix well
Pour into hot sterilized jars and
seal.
CUCUMBER AND ONION RINGS.
l peck small cucumbers.
. quarts small white onions.
cup salt.
Vinegar.
| ! cup mustard seed.
| 2 tablespoons celery seed.
2 tablespoons peppercorns.
| Slice cucur1ibers and onions about
one-quarter inch thick, pack in a
crock in layers with salt sprinkled
and let stand overnite. Drain through
cheescloth and press out all juice
possible. Rinse with cold water.
Measure onions and cucumbers and
take half as much vinegar. heat to
boiling, add spices and pour over
vegetables. Seal in hot sterilized
jars.
PICKLED ONIONS.
4 quarts small white onions.
/ quart white vinegar.
l pint water.
"a cup sugar.
2 tablespoons whole picking spice
2 teaspoons salt.
Dip onion in boiling water and
let stand two or three minutes
Cool Immediately in water. Cut a
tIlHl SllCC liOiil tOOt CIlQ dllu Sllp OH
skin. Mix remaining ingredients
and heat to boiling. Pour over
onions which have been packed In
hot sterilized jars. Partially seal
and process in boiling water bath
for 80 minutes. Seal and store.
PEPPER RELISH.
II sweet red peppers.
IL sweet green peppers.
IL medium sized onions.
2 cups vinegar.
/ cup corn sirup.
cup sugar
tablespoons salt.
/ tablespoon celery seed.
Wash peppers and onions. Gu,
peppers in halves, remove stem
ends, seeds and fibrous white por.
ton. Peel onions. Chop peppers
and onions fine or put through
meat grinder, using medium knife
Cover with boiling water, let stanc
Ave minutes, and drain. Put vege.
tables In saucepan, add vinegar
sugar, sirup, salt and celery seed
| Bring mixture to boiling, stirring
constantly until sugar is dissolved
Cook five minutes. Pour into no
sterilized Jars and seal Immediately
Yield. about two ptntS.