| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hawaiian |
Pickle/reli |
4 |
Servings |
INGREDIENTS
| 1 |
c |
White Vinegar |
| 1 3/4 |
c |
Brown Sugar, Packed |
| 1 |
md |
Onion, Chopped |
| 2 |
|
Limes Or lemons, Sliced |
| 1 |
|
Garlic Clove, Crushed |
| 1 |
c |
Golden Raisins |
| 2 |
lg |
Tomatoes, Peel & Chopped |
| 1 |
|
Green Bell Pepper, Chopped |
| 1/2 |
c |
Ginger, Cut In Strips |
| 1/2 |
c |
Whole Blanched Almonds |
| 1/4 |
ts |
Red Pepper Flakes |
| 1 1/2 |
ts |
Salt |
| 1 |
c |
Dry White Wine |
| 3 |
|
Very Firm Papayas * |
| 2 |
c |
Chopped Fresh Pineapple |
INSTRUCTIONS
Date: Tue, 21 May 1996 23:25:41 -0400
From: BobbieB1@aol.com
* Papayas should be peeled, seeded and cut up.
~--------------------------------------------------------------------- ~--
Combine vinegar, brown sugar, onion, limes, garlic, raisins, tomatoes, bell
pepper, ginger, almonds, red pepper, salt and white wine in large heavy
kettle. Cook gently 1 hour, stirring frequently, until liquid is clear and
syrupy. Add more wine or water, if needed, to prevent sticking. Add papayas
and pineapple. Continue cooking about 15 minutes or until fruit is tender.
Cool and refrigerate or fill hot sterilized jars, leaving 1/2-inch head
space. Seal.
Makes about 4 pints
(C) 1992 The Los Angeles Times
Posted to MealMaster Recipes List, Digest #142
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