Recipes > Preserves & Pickles > Spanish Relish

Spanish Relish

Another satisfactory relish made up of a large number of vegetables and spices is Spanish relish. In its preparation, however, the vegetables are not chopped very fine.


  • 12 green sweet peppers
  • 12 red sweet peppers
  • 12 medium-sized onions
  • 12 green tomatoes
  • 2 medium-sized heads of cabbage
  • 1 teaspoon salt
  • 1 pound brown sugar
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon Cayenne pepper
  • 1 tablespoon mustard seed
  • 1 teaspoon celery seed
  • 1 1/2 quarts vinegar


Wash the vegetables and chop them into coarse pieces. 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. At the end of this time, drain off the salt water and wash with clear water. Add the salt, sugar, and spices to the vinegar, and bring this mixture to the boiling point. Then pour it over the mixture of vegetables, pack all into sterilized crocks or jars, seal, cool, and store.


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Woman's Institute Library of Cookery, Volume 5.

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