Uncooked Tomato Relish
1 peck of ripe tomatoes
2 cups of chopped celery stalks
6 large white onions
2 green bell peppers
2 cups of white granulated sugar
1/2 cup of salt
2 ounces white mustard seed
1 quart of apple cider vinegar
1 quart vinegar
Scald the medium ripe tomatoes, peel and chop. Drain your peeled tomatoes in colander over the night. In the morning add to the tomatoes all the other ingredients- the chopped celery, finely chopped onions, finely chopped bell peppers, mustard seed, vinegar, and salt. Mix everything well and can cold as it is. Requires no boiling, however we prefer to use this salad without canning and prefer to boil as usual in the jar before canning. Can stand in the pantry for two years.