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CATEGORY CUISINE TAG YIELD
Vegetables Can/preserv, Pickle/reli, Vegetables 9 Servings

INGREDIENTS

2 Green tomatoes, coarse chop
1 Ripe tomato, coarse chop
1/2 Green cabbage, coarse chop
2 Red bell peppers, chopped
2 Green bell peppers, chopped
2 Celery ribs, chopped
2 Onions, chopped
1/2 Peeled cucumber, chopped
5 T Pickling salt
1 c Packed light brown sugar
2 3/4 c Cider or white vinegar

INSTRUCTIONS

This is an excellent relish for using up excess garden produce left  at
the end of the summer. It's good with meat and poultry and with a
sharply flavored cheese, such as a mature cheddar. Makes nine 1/2  pint
jars.  Layer tomatoes, cabbage, bell peppers, celery, onions and
cucumber  with the salt in a large non-aluminum bowl. Let stand
overnight to  draw out the moisture.  Drain the vegetables in a sieve,
pressing them to remove as much  liquid as possible. rinse in the sieve
under cold running water,  drain again, and pat dry on paper towels.
Put the vegetables into a  large, non-aluminum saucepan. Add the sugar
and vinegar; stir to mix.  Simmer the mixture for 1 hour or until the
vegetables are tender and  the sauce has thickened.  Meanwhile, wash 9
half pint jars. Keep hot until needed. Prepare lids  as manufacturer
directs.  Spoon the relish into one hot jar at a time, leaving 1/2 inch
head  space. Wipe jar rim and threads with a clean, damp cloth. Attach
lid.  fill and close remaining jars.  Process in a boiling water bath
canner for 10 minutes.  Source: Clearly Delicious by Elizabeth Lambert
Ortiz Published in the  Oregonian FoodDay; Typos by Dorothy Flatman
1995 From: Sharon Stevens  Date: 06-21-96  Posted to MM-Recipes Digest
V4 #125 by BobbieB1@aol.com on May 4, 1997

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

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