Ingredients
Recipe 1
4 quarts green tomatoes, sliced about 1 inch thick
1 quart white onions, sliced
6 green peppers, thinly sliced
2/3 cup fine salt
3 scant pints cider vinegar
1/2 cup sugar (plus an additional 1/2 cup later)
1 tablespoon whole cloves
1/2 ounce stick cinnamon
A few whole allspice berries, tied in a spice bag
1 ounce mustard seed
Red peppers, optional
Recipe 2
1 peck tomatoes, sliced
1/2 peck onions, finely chopped or sliced
Salt for draining
2 quarts vinegar
1 quart sugar
2 tablespoons mustard seed
1 teaspoon celery seed
1 quart prepared horseradish
Method
Recipe 1
Place the sliced green tomatoes, sliced onions, and thinly sliced green peppers in an earthenware or nonreactive bowl. Sprinkle with 2/3 cup fine salt, toss gently, and let the mixture stand overnight to draw out excess moisture.
The next morning, drain the vegetables for about an hour. Combine 3 scant pints cider vinegar, 1/2 cup sugar, whole cloves, the stick of cinnamon, and the bag of whole allspice in a pot. Bring to a gentle boil, then add the drained vegetables. Simmer gently for about 15 minutes with the lid partially off, stirring very gently with a wooden spoon so the tomato slices remain intact.
Just before removing from the heat, stir in the mustard seed. Pack the hot mixture into an earthenware jar or sterilized jars. Keep in a cool place. After about a month, return the relish to the stove, add an additional 1/2 cup (or more) sugar to taste, bring it to a boil, remove the spice bag, and ladle the hot relish into sterilized jars. Add a few red peppers if you like extra heat, then seal while hot.
Recipe 2
Slice the tomatoes and chop or slice the onions. Place them together in a bowl, sprinkle with salt, and let stand overnight to release excess liquid. In the morning drain well.
Combine 2 quarts vinegar, 1 quart sugar, mustard seed, celery seed, and the prepared horseradish in a pot. Add the drained tomatoes and onions, mix gently, and cook slowly until the mixture thickens and the flavors meld, stirring often to prevent sticking. Once done, pack hot into sterilized jars and seal.