Chili Sauce Uncooked

A raw, salt-drained garden relish rather than a cooked sauce, and it depends entirely on the overnight drain doing its work. Two things in the original need resolving before you start: the sugar has no quantity, and the salt is a curing agent, not a seasoning.

• The sugar is missingThe method calls for sugar but the ingredient list omits it. The quantity is unrecoverable from the text, so add it to taste rather than guess at a fixed figure.
• AbbreviationsT is a tablespoon, C a cup, qt. a quart (4 cups). The recipe does not say what kind of salt; a plain table or pickling salt is the likely reading.
• The salt is a drain, not a seasoningA full cup of salt over the chopped vegetables pulls out water overnight so the finished relish is not watery. Layer the salt through the chopped vegetables in a colander set over a bowl, drain hard, then press and taste; rinse briefly and squeeze if it reads too salty.
• Ripe cucumbersProbably the big yellow-skinned mature cucumbers left on the vine, tough-skinned and full of hard seeds, which would explain the instruction to peel and seed. Ordinary slicing cucumbers work but give less flesh per fruit; use eight to ten of them.
• White mustard seedSold today as yellow mustard seed. A full cup is correct and gives the relish its characteristic pop; it softens after a few days in the vinegar.
• Chop, do not processA food processor turns this to pulp and defeats the drain. Hand-chop or pulse to a coarse, distinct dice.
• StorageThis is a fresh refrigerator relish. It is not a canning recipe: there are no processing times, no measured acidity, and the vegetables are never heated. Pack into clean jars, keep cold, and use within a few weeks. If you want a shelf-stable version, follow a current tested recipe instead.
• YieldRoughly three to four quarts, depending on how hard you drain.