| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Can/preserv, Pickle/reli, Vegetables | 9 | Servings | |
INGREDIENTS
| 2 | md | Green tomatoes; coarse chop |
| 1 | md | Ripe tomato; coarse chop |
| 1/2 | sm | 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 | tb | 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
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