| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Preserves |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Cucumber; seeded and chopped |
| 2 |
|
Green tomato; cubed |
| 2 |
|
Onion; cubed |
| 1/4 |
c |
Coarse salt |
| 4 |
c |
Sugar |
| 1 |
tb |
Tumeric |
| 1 |
tb |
Dry mustard |
| 2 |
c |
Vinegar |
| 3/4 |
c |
Flour |
| 3 |
tb |
Pickling spice |
| 1 |
tb |
Celery seed |
| 1 |
lg |
Can corn nibblets |
INSTRUCTIONS
Put cucumber, tomato, onion and salt into a large bowl. Leave for one hour
then drain. Place pickling spice and celery seed in a cloth bag. Cook all
ingredients except corn nibblets over medium heat for 15 minutes. Add corn,
and cook for 5 additional minutes. Remove cloth bag. Pour into jars, and
seal while hot.
NOTES : This is a delicious recipe given to me by my aunt Joyce. It is now
a staple on our table, served with fish or meat. We have a joke in our
family that it is so good, we even put it on our icecream!
:>
Recipe by: Joyce Daigle
Posted to MC-Recipe Digest V1 #1027 by "chussey@synapse.net"
<chussey@synapse.net> on Jan 21, 1998
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