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Spanish Relish

A historical recipe from Woman's Institute Library of Cookery. Volume 5, by Woman's Institute of Domestic Arts and Sciences.

A historical recipe

Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9939.

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: home canning or sealing in jars, preserving or pickling, curing or salting meat. Check current food-safety guidance before following this.

Source and licence

From Woman's Institute Library of Cookery. Volume 5, by Woman's Institute of Domestic Arts and Sciences. Digitised by Project Gutenberg, eBook #9939 (https://www.gutenberg.org/ebooks/9939). 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.

Spain. Associated with Spain by a demonym leading its title: Spanish (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.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

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Ingredients

Method

  1. 12 green sweet peppers 12 red sweet peppers 12 medium-sized onions 12 green tomatoes 2 medium-sized heads of cabbage 1 tsp.
  2. salt 1 lb.
  3. brown sugar 1/2 tsp.
  4. black pepper 1/4 tsp.
  5. Cayenne pepper 1 Tb.
  6. mustard seed 1 tsp.
  7. celery seed 1-1/2 qt.
  8. vinegar Wash the vegetables and chop them into coarse pieces.
  9. Cover them with salt water made by adding 1 cupful of salt to a gallon of water and allow them to stand in this brine for 6 to 8 hours.
  10. At the end of this time, drain off the salt water and wash with clear water.
  11. Add the salt, sugar, and spices to the vinegar, and bring this mixture to the boiling point.
  12. Then pour it over the mixture of vegetables, pack all into sterilized crocks or jars, seal, cool, and store.
  13. 101.
  14. CHOW CHOW.--Still another relish in which a variety of vegetables is used is chow chow.
  15. This relish is well and favorably known to housewives for the zest it imparts to meals.