BELL PEPPER RELISH
Twelve green peppers;
Twelve red peppers,
Six medium sized onions,
One quart of vinegar,
One and one-half cupsful of sugar,
Two tablespoonsful of salt.
Cut the peppers and onions into small pieces, sprinkle with salt and cover with boiling water. Let stand until cool, then drain, place in a kettle, and add the vinegar, and sugar. Cook for twenty minutes. Put into jars, seal and set away until needed. Serve with cold meats.
GREEN TOMATO PICKLE
Two quarts of green tomatoes,
Six large onions,
Three red peppers,
Four quarts of cabbage, all chopped fine,
Two ounces of white mustard seed,
One-half ounce of celery seeds,
Two and one-half pounds of sugar,
One-half ounce of tumeric,
One gill of salt,
Two quarts of vinegar.
Soak tomatoes, onions and cabbage in salt water one-half hour, wash and drain, add other ingredients and boil twenty minutes.
