Home › Preserving › India Relish

India Relish

3 sweet red peppers 2½ pounds citron melon or watermelon rind 2 heads white cabbage, small but heavy 5 Spanish onions 2 cups brown sugar I tablespoonful salt 2 teaspoonfuls ground cinnamon 2 teaspoonfuls ground mace 2 teaspoonfuls paprika 2 teaspoonfuls mustard 2 tablespoonfuls white mustard seed I tablespoonful curry powder I tablespoonful celery seed I quart vinegar Remove the green rind from the melon, and if watermelon is used, discard all the soft portion; cut into strips or cubes. Cover with brine made of one fourth a cup of salt and water to cover, and let stand over night; then rinse in cold water, drain, dry on a cloth, and chop fine. Chop fine the peppers, cabbage, and onions, sprinkle with half a cup of salt, and let stand over night; then drain in a colander and squeeze in a cloth to remove all the liquid possible. Mix the two chopped preparations with the other ingredients and let boil nearly one hour. Store hot in sterilized jars as canned fruit.