India Relish
A historical recipe from How to Cook in Casserole Dishes, by Marion Harris Neil.
A historical recipe
How to Cook in Casserole Dishes, by Marion Harris Neil. Project Gutenberg eBook #61720.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
Source and licence
From How to Cook in Casserole Dishes, by Marion Harris Neil. Digitised by Project Gutenberg, eBook #61720 (https://www.gutenberg.org/ebooks/61720). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
India. Associated with India by a demonym leading its title: India (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
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Ingredients
- 2 tablespoonfuls powdered mint Slice
- one cupful of water over them
- 6 green tomatoes
- 1 red pepper
- 2 onions
Method
- 6 green tomatoes 1 red pepper 2 green peppers 2 onions 12 medium sized cucumbers Salt 1 pint (2 cups) vinegar ½ pint (1 cup) water 3 tablespoonfuls sugar 1 teaspoonful cinnamon 1 teaspoonful turmeric 1 saltspoonful cloves 1 saltspoonful allspice 1 pint (2 cups) hot vinegar 2 tablespoonfuls white mustard seeds 2 tablespoonfuls powdered mint Slice the tomatoes and remove as many of the seeds as possible.
- Take the seeds also from the peppers and chop them with the onions.
- Slice the cucumbers into a stoneware jar.
- Cover them with salt and let them stand for twenty-four hours.
- Drain, pour the cold vinegar and one cupful of water over them, bring slowly to a scald, and drain again.
- Mix the sugar, cinnamon, turmeric, cloves, and allspice together with a little cold vinegar.
- Put the mustard seeds, spices, and vegetables into the hot vinegar and boil for twenty-five minutes, stirring almost constantly.
- Pour into small jars, lay a nasturtium leaf over the top, and seal.