Yield: 6 small bottles of relish
This recipe comes from a very old collection. I'm not sure where in originated, but I like it because it is relatively simple to make and is delicious with cold meats.
First peel tomatoes: dip each in boiling water and then in ice cold water to loosen skins. Peel and chop tomatoes into medium pieces, then place in saucepan. Add sugar and simmer for approximately 1 hour. Add vinegar and spices and cook until slightly thickened. Pour into in jars and seal according to package instructions.
In this issue: Summer Off the Beaten Path
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