Making relish was a good way to preserve fruits and vegetables. Plus it added flavor to a plain meal and was especially welcome in the winter when produce was not in season.

INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS

PICKLING
Foods preserved by pickling are known as either pickles or relishes. While both products are similar in many respects, relishes are distinguished from pickles in that, as a rule, they are made up from more than one kind of fruit or vegetable and usually the pieces are cut or chopped and not put up whole. Often the foods in relishes are chopped or cut so fine as to make it almost impossible to tell what the fruit or vegetable was originally.

PICKLED WATERMELON RIND
An unusual, though highly satisfactory, relish may be made from the rind of melons. The accompanying recipe is for pickled watermelon rind, but if desired muskmelon rind may be substituted. In either case, only the white part of the rind should be used.

INGREDIENTS
4 quarts watermelon rind cut into strips or cubes 
1 ounce stick cinnamon
1 tablespoon cloves
1 cup water
3 pounds sugar
1 quart vinegar

Prepare the rind by cutting off the green skin and all the pink flesh on the inside. Cut this rind into strips 1 inch wide and 1 inch thick, and then into cubes, if desired. Cook in water until the rind may be easily pierced with a fork. Add the spices, water, and sugar to the vinegar and boil until it becomes syrupy. Add to this syrup the cooked watermelon rind and bring to the boiling point. Then pack into sterilized jars, seal, cool, and store.

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CRAB-APPLE RELISH
Among the fruits, crab apples lend themselves best to the making of relish. By the addition of oranges, raisins, and spices, as in this recipe, crab-apple relish is made very desirable and agreeable to the taste.

INGREDIENTS
4 quarts crab apples
3 cups vinegar
4 oranges
4 pounds brown sugar
2 pounds Sultana raisins
1 tablespoon powdered cinnamon 
1 teaspoon cloves
1 teaspoon allspice

Wash the crab apples, remove the cores, and cut the apples into small pieces. Put them into a preserving kettle, then add the vinegar, the oranges, peeled and sliced, the sugar, the raisins, and the spices. Cook all slowly until the apples are soft. Pour into sterilized jars or glasses, seal, cool, and store.

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GREEN-TOMATO PICKLE
A pleasing relish may be made from green tomatoes after the frost has come in the fall and tomatoes on the vines will not mature.

INGREDIENTS
3 quarts green tomatoes, sliced 
2 quarts onions, sliced
1 quart vinegar
1 pint water
1 tablespoon salt
1-1/2 pounds brown sugar 
2 tablespoons cinnamon
2 teaspoons cloves
2 teaspoons allspice
3 tablespoons celery salt
1 tablespoon mustard seed

Select firm green tomatoes, wash them, and slice them. Peel the onions and slice them into slices of the same thickness as the tomatoes, about 1/4 inch being perhaps the most desirable. Mix the tomatoes and onions, sprinkle them generously with salt, and allow them to stand for 24 hours. At the end of this time, pour off any excess liquid, then pour a small quantity of fresh water over them, and drain this off. To the vinegar and water, add the salt, sugar, and spices. Heat this mixture to the boiling point, pour it over the mixture of tomatoes and onions, and put into jars. Seal the jars while hot, allow them to cool, and then store.

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MUSTARD PICKLES
Among the relishes, mustard pickles are very popular. This relish is made up of a large number of vegetables, namely, cucumbers, string beans, green peppers, red sweet peppers, onions, green tomatoes, cauliflower, and green Lima beans.

INGREDIENTS
1 pint small cucumbers 
1 quart string beans
4 green peppers
4 red sweet peppers
1 pint small onions
1 pint green tomatoes
1 pint cauliflower
1 cup green Lima beans
3/4 cup flour
2 cups sugar
4 tablespoons powdered mustard 
2 teaspoons turmeric
1 tablespoon celery seed
1 tablespoon salt
1/2 teaspoons pepper
1 quart vinegar
1 pint  water

Wash all the vegetables and prepare them by cutting them into the desired sizes. The onions and cucumbers should be of a size that will not require cutting. Put all the vegetables together, cover them with salt water made by adding 1 cupful of salt to each 2 quarts of water, and allow them to stand in this for 24 hours. At the end of this time, drain off the brine and freshen the vegetables in clear water for about 2 hours. Mix the dry ingredients together, heat the vinegar and water, and pour it over all. Bring this mixture to the boiling point, and pour it over the vegetables. Fill the jars with the hot mixture, seal, cool, and store.

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CHOW CHOW
This relish is well and favorably known to housewives for the zest it imparts to meals.

INGREDIENTS
2 quarts small green tomatoes 
6 green peppers
6 red peppers
1 small head of cabbage
2 bunches celery
1 pint small onions
1 quart small cucumbers 
3 quarts vinegar
1 tablespoon salt
2 cups brown sugar
1/2 teaspoon black pepper 
2 tablespoons mustard seed
2 tablespoons turmeric
2 tablespoons allspice
1 tablespoons cloves
1 tablespoon cinnamon

Wash the vegetables and cut them into very small pieces. Cover them with salt water made by adding 1 cupful of salt to a gallon of water, and let them stand in this for 6 to 8 hours. Drain at the end of this time, and wash with cold water. Heat the vinegar, and to it add the salt, sugar, and spices. Add this to the vegetables and cook until they are soft. Pack into sterilized jars, seal while hot, cool, and store.

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BEET RELISH
As pickled beets in any form are usually well liked, this relish may be put up for the variety it offers.

INGREDIENTS
1 quart cooked beets, chopped
1 cup horseradish root, grated 
1 cup vinegar
1 tablespoon salt
1/2 cup sugar
1 teaspoon cinnamon 
1 teaspoon cloves

Cook the beets in the usual way. When they are tender, remove the skins and chop quite fine. Add the grated horseradish to the beets. To the vinegar, add the salt, sugar, and spices and heat to the boiling point. Pour this mixture over the vegetable mixture, pack all into hot sterilized jars, seal, cool, and store.

Image from Deposit Photos

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