| 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.”