Old Time Relish Recipes

Simple Cucumber Relish

• 15 lbs. cucumbers
• 12 small or med. onions
• 2 green or red peppers

Add small handful of salt to ground mixture and let
stand overnight. Next morning, drain.

Put in large kettle.

• 1-1/2 tsp. turmeric
• 1 tsp. mustard seed
• 1 tsp. celery seed
• 1 qt. vinegar
• 7 c. sugar

Pour over ground vegetables. Bring to boil;
simmer 30 minutes and can hot.

How to Make Celery Relish

• 1 1/2 cups chopped celery
• 1 teaspoon salt
• 4 teaspoons powdered sugar
• 1/2 teaspoon mustard
• 1/4 cup vinegar

Mix ingredients in order given. Cover and let stand in a cold place one and one-half hours. Drain off the liquid before serving. When preparing celery include some of the small tender leaves.

- Here's a recipe for canned Sandwich Spread
- Compare it with this recipe for Sandwich Spread

Stone Jar Pickled Tomato Relish

• 3 pints tomatoes, peeled and chopped
• 4 tablespoons salt
• 6 tablespoons sugar
• 1 cup chopped celery
• 6 tablespoons mustard seed
• 4 tablespoons chopped red pepper
• 1/2 teaspoon clove
• 1/2 teaspoon cinnamon
• 4 tablespoons chopped onion
• 1 teaspoon grated nutmeg
• 2 cups vinegar

Mix ingredients in order given. Put in a glass or stone jar and cover. This uncooked mixture must stand a week before using, but may be kept a year.

Tomato Relish

• 3 1/2 pounds ripe tomatoes, peeled, chopped, and drained
• 1 cup chopped celery
• 1 cup chopped onions
• 1 chopped red peppers
• 3/4 cup sugar
• 1 tablespoon salt
• 1 tablespoon celery seed
• 1 teaspoon ground mace
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground pepper
• 1 1/2 cups vinegar

Mix well and seal in glass jars. Let ripen at least a week before using.
Recipe from 1928 Modern Priscilla cook book pg 246

- Also here's a recipe for canned Apple Tomato Relish
- Compare it with this Apple Tomato Relish Also here's an Apple Relish recipe.

- And check out this Last of the Garden Relish and this Last of the Garden recipe.

- Here's a recipe for Piccalilli Relish. It uses green tomatoes.

Beet Relish 1

• 1 cup chopped cold cooked beets
• 2 tablespoons lemon juice
• 3 tablespoons grated horseradish root
• 2 teaspoons powdered sugar
• 1 teaspoon salt

Mix ingredients in order given. Canned beets may be used in place of fresh ones, and bottled horseradish if of strong flavor and well drained. This is delicious served with cold meat or fish.
- Also see this recipe for Uncooked Beet Relish

Beet Relish 2

• 1 quart cooked beets
• 1 cup button onions
• 1/2 cup grated horseradish
• 1 teaspoon salt
• 1/2 cup sugar
• Vinegar

Mix first five ingredients and add vinegar to cover. Pack in jars and seal.
Recipe from 1928 Modern Priscilla cook book pg 245

Carrot Relish

• 3 pounds carrots
• 6 lemons
• 4 pounds sugar
• 1/2 cup almonds

Parboil the carrots and then peel them. Put through meat chopper with the lemons. Add sugar and cook until thick. Ten minutes before removing from fire, add chopped almonds. Pour into hot sterilized glasses and when cool cover with melted paraffin.
Recipe from 1928 Modern Priscilla cook book pg 245

Cherry Relish

• 2 cups cherries
• 1 cup seedless raisins
• 1 tsp cinnamon
• 1/2 cup brown sugar
• 1/4 tsp cloves
• 1/2 cup honey
• 1/2 cup vinegar
• 3/4 cup pecan meats

Remove pits from either canned or fresh cherries, mix with other ingredients except nuts, and cook slowly one hour. Add nuts and cook three minutes longer. Pour into hot sterilized glasses and when cool cover with melted paraffin.
Recipe from 1928 Modern Priscilla cook book pg 245

Cranberry Relish

• 2 cups cranberries
• 1/2 orange
• 1 cup sugar
• 1/4 cup raisins
• 1/4 cup vinegar
• 1/4 tsp. ginger, cloves, and cinnamon

Cut cranberries in halves, and add all the ingredients except spice, and cook until thick. The raisins and orange are chopped fine. Add spice and cook five minutes. Put in hot sterilized glasses and when cool cover with paraffin.
Recipe from 1928 Modern Priscilla cook book pg 245

Vegetable Relish 7 in 1

• 1 cup canned green beans, cut
• 1 cup chopped celery
• 1 cup raw carrots, chopped
• 1 cup sweet green or red peppers, chopped
• 1 cup onions or 1 cup cabbage
• 1 cup white sugar
• 1 cup vinegar

Heat in vinegar and chill. This will keep for several days or you may can.

- See this recipe for Sweet Chow Chow that uses cabbage, red and green peppers.

Uncooked Relish Chopped

• 1 pint sweet red peppers
• 1 pint sweet green peppers
• 1 quart cabbage
• 1 pint white onions
• 4 tablespoons mustard seed
• 2 teaspoons celery seed
• 4 cups sugar
• 1 quart vinegar
• 5 tablespoons salt
• 2 or 3 hot peppers, if desired

Put each vegetable through food chopper using coarse blade. Drain water from vegetables. Measure vegetables after chopping. Mix all ingredients and let stand overnight. Next morning pack in jars.

- Here's a recipe for Red and Green Pepper Relish

- This Lindberg Relish recipe uses cabbage, carrots, peppers, and onions.

- And also see this recipe for Corn Relish

Onion Relish

• 1 large onion
• 1 pimiento
• 1/4 cup thick salad dressing

Slice onion in very thin slices, drop into boiling soda water and let stand one minute. Drain, rinse with cold water, and shake quite dry. Cut pimiento in small pieces, mix with onion, salad dressing. Serve with meats, fish, or beans.
Recipe from 1928 Modern Priscilla cook book pg 246

Pepper Relish

• 1 cup sweet green peppers
• 1 cup sweet red peppers
• 1 cup minced onion
• 1 tablespoon salt
• 1 cup vinegar
• 1/2 cup sugar

Chop vegetables fine, cover with boiling water, and let stand ten minutes. Drain, cover again with hot water and bring to a boil, let stand ten minutes and drain again. Add rest of ingredients and cook fifteen minutes. Pack hot in jars and cap. Immerse in boiling water deep enough to cover jars and simmer fifteen minutes.
Recipe from 1928 Modern Priscilla cook book pg 246